Search Results (31,425 found)
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Chef Terrance Brennan uses this flavorful parsley sauce on everything from chicken to meat and fish.
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This holiday coffee liqueur made with vodka, coffee, and vanilla has been a town favorite for over 70 years!
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Turmeric and mango add a bright color to this hearty, paleo-friendly smoothie that is quick and easy to prepare for on-the-go breakfasts.
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This flan's signature ingredients are condensed and evaporated milk and almond extract.
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Cooked Polish kielbasa is baked in a Worcestershire-based sauce laced with lemon juice, brown sugar and hot pepper sauce.
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Basmati rice is simmered with clarified butter, cloves, raisins and cashews to create this authentic, slightly sweet taste of India.
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This Doughnut Cake with Matcha Glaze is tender, buttery, and fragrant with vanilla and mace, with a lovely green tea glaze on top.
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A delicious honeyed roasted cashews recipe.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chef John's tempting coffee cake has diced Honeycrisp or Granny Smith apples layered with a buttery cinnamon-walnut crumble.
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Broccoli is roasted with fragrant sage leaves and red onions for a crisp vegetable side dish.
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This fun and delectable little dessert utilizes many typical ingredients found in Thai desserts like tapioca pearls, coconut, and pandan. It's sure to impress your friends.