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An easy Mexican adobo sauce recipe, with ancho and guajillo chiles, fresh ginger, cumin, salt, and black pepper.
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No bake peanut butter bars for the peanut butter fanatic.
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This chai tea is hot, spicy, and has a hint of the exotic...gotta love it!
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This recipe is by Sam Sifton and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Those big, soft pretzels rolled in coarse salt are yours to bake at home with basic bread ingredients you probably already have in your pantry.
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Make this Indian-style coconut rice with three kinds of coconut: shredded coconut, coconut oil, and coconut water. Serve with your favorite curry.
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This recipe makes 4 loaves of pretty, eggy challah bread with an extra-sweet flavor.
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I added fresh, ripe nectarines and apricots to this sour cherry pie. These fruits are drupe fruits meaning they are fleshy with a hard stone or seed in the middle. The pie was summery and delicious! I really like to use turbinado sugar--it's less processed and has a good flavor--but white sugar would be fine, too.
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This raspberry lemon cake recipe is easy and yummy with a boxed mix, raspberry filling, and lemony frosting dressed up with whipped topping.
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This chilled pea salad is made with frozen peas, smoked almonds, water chestnuts, and a hint of curry. It's a great addition to your summer salad recipe collection.
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Sausage, bell pepper, onion, and celery work with grits in this Southern recipe.
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Coconut cookies filled with raspberry jam, or use your favorite filling!