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These cookies with cinnamon, ginger, nutmeg, and a hit of black pepper are ideal for the holiday season.
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The foamy cap in this bubby drink comes from egg whites, a classic trick for giving cocktails a rich, creamy texture.
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Stay warm with this GREAT French onion soup! With beef stock base, slow-cooked caramelized onions, French bread, gruyere and Parmesan cheese.
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A combination of fermented soybeans and rice, white miso makes a tasty marinade or salad dressing.
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Not a fan of soba noodles? This super-flavorful shrimp recipe also goes great with angel hair pasta or chow mein noodles.
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I love the flavor of tart-sweet dried cherries in autumn. When was invited to showcase my book The Bubbly Bar and make a cocktail at Tour de Champagne in Washington...
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Chicken is marinated in Chef John's magical miso honey sauce and grilled over indirect heat to make this simple yet umami-packed recipe.
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Bacon fat and vinegar make a delicious warm vinaigrette in this hearty crouton-topped salad.
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This recipe is by Jacques Pepin and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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When it's time to impress, turn to this indulgent benedict made with Jones breakfast sausage, creamy avocados and an incredible white Cheddar hollandaise.
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Champagne Chocolate Truffles! So easy, yet so impressive. Made with just dark chocolate, cream, and CHAMPAGNE! Add gold leaf on top if you're feeling fancy.
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Get Grape Leaves Recipe from Food Network