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Gluten-free and dairy-free, this quick and easy no-rise bread recipe uses almond flour and flaxseed in place of wheat.
cooking.nytimes.com
Jill Dobias, of the East Village restaurant Joe and Misses Doe, is a master of creative cocktails with irreverent names The Clam in a Can is her spicy, beery riff on an oyster shooter It also brings a michelada to my mind
Ingredients: beer, clam juice, hot sauce, old bay
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These light and fluffy biscuits, made with all-purpose and whole wheat flour, are perfect for breakfast or dinner.
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Balsamic vinaigrette combines with teriyaki and Worcestershire sauces to flavor this jerky.
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An easy drop cookie, and one of my husband's favorites. Use real butter in the recipe.
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Lemon pepper, lemon juice, and tarragon vinegar add sparkle to tenderized and marinated London broil steak. The recipe can be multiplied to do enough meat for a party.
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Get Greek Shrimp and Couscous Recipe from Food Network
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These totally decadent cupcakes from Elizabeth Chambers, owner of BIRD Bakery, are the best way to combine chocolate and peanut butter.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Fennel seed and lemon-honey syrup dress up this Middle Eastern sweet.
cooking.nytimes.com
A slab pie is nothing more than a regular pie writ large Baked in a 9-x-13-inch pan, this pie feeds 24 but is easier to make (and to carry) than 3 separate pies The filling was inspired by an e-mail from Pete Wells, our restaurant critic, who mused about his ideal Thanksgiving dessert; the brown sugar, ginger and rum give it a complex and more autumnal flavor than most apple pies
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This recipe features the natural pairing of lamb and Moroccan spices like cumin, coriander, mint, harissa, and fennel seeds.