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Get Jack-o'-Lantern Stuffed Peppers Recipe from Food Network
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Jenn Louis uses whatever melon looks best at the market. She sometimes swaps out the feta for ricotta salata or the chives for mint.
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Wassail is a hot spiced punch often served for winter celebrations, with historic roots in Northern Europe. This version adds cranberry and pineapple to the traditional cider base for the wassail.
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Thanksgiving turkey has been given a Cuban twist! We celebrate this American holiday by preparing a turkey marinated with the flavors of Cuba. The recipe is foolproof and the turkey is the best you'll ever taste!
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This recipe is by Nancy Harmon Jenkins and takes 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A margarita - tequila, lime juice, triple sec - is baked into a cake mix.
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This bread has very good flavor, and the texture when toasted is incredible.
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This recipe is by Suzanne Hamlin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Former Lounge Manager John Christinzio created the Peach Pomegranate Martini while working at The Ritz-Carlton, Philadelphia.
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Scandinavians warm chilly nights around Christmastime and after skiing with steaming glasses or cups of glogg, a spiced, red wine-based hot punch seasoned with cinnamon sticks and whole cloves.
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This is a very delicious variation for Dutch Apple Cake. Simple to make and perfect for fall.