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Get Bread and Butter Pudding Recipe from Food Network
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This recipe is by Eric Asimov and takes 40 minutes, plus 3 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Peach Crisp Recipe from Food Network
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Get Roasted Moroccan-Style Vegetables Recipe from Food Network
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Get Jersey's Fruit and Nuts Granola Recipe from Food Network
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This Christmas fruit cake is perfect for your family and friends who can't have gluten and/or dairy.
www.simplyrecipes.com
Gluten-free, vegan, mock couscous made with steamed ground cauliflower, apples, nuts, and other mix-ins.
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Minty, lemony rice salad made with basmati rice, peas, mint, lemon, and raisins.
cooking.nytimes.com
This traditional Sicilian dish makes a festive main course, especially when served from a giant platter Sweet and savory flavors mingle beautifully here, with currants, raisins, saffron and pine nuts Aromatic wild fennel fronds and fresh sardines are preferred, but even if made with cultivated fennel and canned sardines, this is a magnificent dish.
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Better have several copies of this recipe on hand when you serve them! These moist, flavorful, delicious brownies are simply out of this world, possibly heaven.
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This classed-up margarita employs Jose Cuervo Especial and rich, orange-flavored Grand Marnier liqueur.
Ingredients: grand marnier, lime, ice, salt
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Chef Paul Kahan of The Publican in Chicago ages duck breasts on the bone in the refrigerator for up to 1 week. Boneless duck breasts can be aged using the same method, although the results won't be as dramatic; if you're short on time, use unaged duck.