Search Results (523 found)
cooking.nytimes.com
Orange cake is a terrific dessert to serve after the rich, meaty stews of winter: boeuf bourguignon, short ribs, lamb tagine The method that Marcella Hazan uses here — poking holes into the cake and letting orange syrup seep in — has a similar effect to brining: what would otherwise be a dry cake becomes flavorful, fragrant, and juicy And it’s even better than brining, because it always works, takes no time, and also makes the cake last longer
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Every Thanksgiving I give these pie treats out to friends and neighbors as thankful gifts! Everyone always complements me on the taste, and many didn't even realize...
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These hearty, delicious eggplant morsels can be used as a replacement for meatballs, or they can be fried into patties and eaten like burgers.
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This simple green sauce may be the perfect summer condiment. It requires no cooking, only takes 10 to 15 minutes to make, and tastes amazing with anything grilled.
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Get Beet and Blood Orange Salad Recipe from Food Network
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Delicious dressing great on its own or baked with your favorite meat. Originally submitted to ThanksgivingRecipe.com.
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Creme caramel made with cream and flavored with orange liqueur, baked in individual ramekins.
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This is a tasty cake that stores well and is quite easy to make.
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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 leg of lamb is succulent and aromatic, a favorite of my family at Christmas time.
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Flavored with maple syrup, red pepper flakes, and candied orange zest, and cooked to a nice jammy consistency that’s great for spreading on biscuits.
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A little recipe I came up with when I had some cranberries left over from Thanksgiving.