Search Results (4,014 found)
cooking.nytimes.com
This recipe is by Julia Moskin. Tell us what you think of it at The New York Times - Dining - Food.
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Mix this syrup with sparkling water for a spritzer. Or if you need a last-minute dessert, drizzle it over ice cream topped with berries.
Ingredients: raspberries, thyme, sugar, water
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Make your own homemade simple syrup with the added flavor and color from blueberries to top pancakes, cornbread, or biscuits.
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With chocolate, cream and coffee flavors, this sweet cocktail is our new favorite Candy Bar.
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This moist vegan cornbread with soy milk, canola oil, and frozen corn kernels is a snap to make in a cast iron skillet and great with soup.
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Get Maple Butter Recipe from Food Network
Ingredients: butter, maple syrup, allspice
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Get Standing Ovation: Sweet Chocolate Port Cupcakes, Port Wine Reduction Syrup, Raspberry Creme Fraiche Filling, French Chocolate Mousse Recipe from Food Network
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Get Raspberry Cheesecake Recipe from Food Network
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Whiskey, lemon juice and simple syrup are served ice cold garnished with a maraschino cherry. If it's not made from scratch, it ain't a Whiskey Sour.
Ingredients: syrup, lemon juice, whiskey, cherries
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Inspired by The Mastercard (a frozen strawberry-mango concoction served on cruise ships), this ice cream transports you immediately to the tropics, with a surprise of fresh spearmint!
cooking.nytimes.com
This dead simple recipe is an adaptation of one brought to The Times by Chloe Coscarelli, the vegan chef and cookbook author These delicious biscuits are easy — no rolling or folding required — and the maple “butter” comes together in a snap.
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This recipe yields a simple and quick citrus-flavored tart. Try it with ice cream!