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This apple oatmeal is simple, sweet, and filling--a great way to use fresh apples and apple cider during fall.
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A simple dressing of cider vinegar and maple syrup dresses a mixture of couscous, walnuts, sunflower seeds, almonds, and cranberries in this recipe.
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A shimmery and bubbly cocktail made with Goldschläger, lemon juice, and brut champagne.
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This recipe is by Eric Asimov. Tell us what you think of it at The New York Times - Dining - Food.
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This drunken sauce, made by simmering chicken stock, heavy cream, and hard apple cider together until thick, adds rich flavor to any dish.
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Mayonnaise, apple cider vinegar, and garlic come together quickly in this simple Caesar-inspired dressing.
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Sweet, salty, cool and crunchy, this salad is a great addition to any family buffet.
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Dragon fruit (also known as pitaya) is joined by fresh tangerine and basil in this refreshing Vietnamese drink.
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Up your cocktail game with this fresh apple-ginger shrub, an infused vinegar that will add refreshing tartness to your drinks or sodas.
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Stay warm and toasty during the holiday season with a sip of apple pie moonshine after dinner. Give a jar as a holiday gift!
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This stovetop chicken bone broth begins with the traditional method of roasting leftover chicken bones to draw out the marrow, followed up with a slow simmer for a few hours.