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A classic Vietnamese chicken pice porridge recipe (cháo).
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You can use any stone fruit or berries you like; just adjust the amount of sugar and lemon juice to get a mixture that’s sweet but not cloying, and with enough acidity to taste a bit sharp (Many plums and berries won’t need any lemon juice.) You can make it in a baking dish, as I do, a pie plate or even a cast-iron skillet In any case, the result will be a rustic but delicious pie-like dessert.
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This is a substantial yet tender spice cake that's flavorful enough to serve unadorned. For my gingerbread variation, consider bringing along a jar of lemon curd.
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Extra work produces extra deliciousness in Chef John's version of Russian honey cake where "burnt" honey is the star.
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These pumpkin cornbread muffins use a ground flaxseed mixture to substitute for eggs, so they're not only delicious but vegan!
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Dark chocolate cake layers are filled with cherry pie filling spiked with cherry liqueur. If using this recipe to make a 9x13 inch cake, increase the baking time to 40 minutes.
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Bourbon, brown sugar, and bacon make these burgers a tantalizing addition to your grilling repertoire!
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These tiered mini cakes are as fun to make as traditional s'mores.
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Tender pearls of large couscous make the perfect backdrop for scallops cooked in a white wine and parsley sauce for a quick main dish that's fancy enough for company or a special meal.
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A pineapple chiffon pie with a graham cracker crust and garnished with 'pineapple flowers.'
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This jalapeño-cheese corn dog recipe is the vegetarian alternative to the classic corn dog.