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Whole wheat bread is dipped in a Parmesan cheese custard and pan-fried until golden in this quick and easy savory take on French toast.
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Chocolate croissants meet milk and eggs in this decadent and rich recipe for croissant bread pudding; serve warm or cooled.
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This recipe uses gluten-free all-purpose flour and xanthan gum to offer a tasty and moist gluten-free pumpkin bread with walnuts.
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Traditional New England Anandama bread, a dark yeast bread made with flour, cornmeal, and molasses.
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This recipe is by Eric Asimov. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: rye whiskey, amaro
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This Sazerac cocktail recipe is a New Orleans favorite: rye whiskey, Peychaud’s Bitters, sugar, and absinthe, served neat with a lemon-peel twist.
Ingredients: sugar, rye whiskey, absinthe
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Roasting the okra with tomatoes keeps it from being slimy and a dusting of panko gives you the crunch of fried okra without the hassle of frying.
cooking.nytimes.com
If you’ve bought a loaf of truly fantastic panettone, made in the Italian tradition from a natural starter, the kind that’s airy and melting, we hope you don’t have any leftovers But if you find yourself with an excess of mass-produced panettone, or simply very old panettone that’s past its prime, here’s how to transform it into something special Cut it into thick slices, as the pastry chef Elisabeth Prueitt does with brioche, when she makes her bread pudding at Tartine Bakery in San Francisco
Ingredients: butter, panettone, eggs, sugar, salt, milk
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This is a very nutritious whole wheat bread with flax oil and seeds, lecithin, gluten and whey. Honey lends sweet overtones to this bread machine loaf.
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Monterey Jack and Cheddar cheeses melt to form the perfect blend.
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This pear Manhattan cocktail with rye whiskey, pear vodka, and sweet vermouth is a popular cocktail in Hollywood.