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This is a Cambodian recipe that I've learned from a Cambodian-American friend of mine. I'll even eat it for breakfast! It's delicious served warm, can be dressed up with other fruit and is also a refreshing cold dessert.
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This version of the Christmas yule log, or bûche de Noël, has devil's food cake layers, a cherry–whipped cream filling, and bittersweet chocolate frosting.
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Fried rice with shrimp, green onions, egg, soy sauce and bean sprouts. Works well with left-over cooked rice.
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Chunks of pork belly are crisped and caramelized in a decadent sweet-and-salty sauce in this recipe for Chef John's caramel pork belly.
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Sourdough starter discard can be turned into delicious waffles for a weekend breakfast when everyone gets to sleep in!
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Named after the hometown of the Jack Daniels distillery, this refreshing mix of whiskey, lemon lime soda, triple sec, and sour mix is lemonade for grown-ups.
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This melt-in-your-mouth ginger cookie recipe that I received from my grandmother has been enjoyed in my family since 1899.
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This recipe for gingerbread men uses butterscotch pudding mix and doesn't require molasses!
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The quality and age of eggs can affect your sponge cake so use 2 day-old eggs for best results.
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A delicate little tea cookie isn't too sweet because it has the grown-up zing of grapefruit. There's a lightly sweet grapefruit glaze, too.
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These easy scones with dark chocolate chips and a hint of hazelnut are perfect for brunch or a tea-time snack.
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This honey-tinged buttermilk wheat bread melts in your mouth. Eat this one hot from the oven.