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Chocolate cupcakes are topped with ice cream and fudge frosting to make individual ice cream cakes. Try it with your favorite flavor of cake, ice cream, or frosting. The combinations are endless!
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Sweet baked oatmeal with eggs, milk and raisins.
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Lemon zest adds a touch of summer to this sweet zucchini bread!
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Arborio rice is simmered in white wine and chicken broth and finished with truffle oil and Parmesan cheese creating a rich, Italian-inspired risotto.
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Grilled portobello mushrooms are filled with mashed cannellini beans and harissa sauce in this vegetarian appetizer with bold flavors.
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Roasted peppers are culinary chameleons — they have their own distinctive flavor, yet they mix easily with so many ingredients In this recipe, the peppers are slicked with olive oil and vinegar (use either sherry or balsamic) and served with ricotta that’s enlivened with lemon zest and juice If you’ve got it, add also the finely chopped rind of a salt-preserved lemon to the ricotta
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Get Goat Cheese Toasts Recipe from Food Network
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"Personally, I'm not a stuffing person," says Chef Aaron Sanchez. "I prefer to have my stuffing be loaded with tons of flavor from other ingredients than the bread."
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Star anise and cloves perfume the broth, bok choy brings a welcome bite of green, spicy Sriracha lends a gentle kick, and store-bought wonton wrappers make thin
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Tangy pickled cabbage and spicy carrot kimchi are the key to Angelo Sosa's tofu-topped green salad at New York City's Xie Xie.
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Get Cupcake Christmas Tree Recipe from Food Network
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White and yellow hominy, red and green peppers, and browned pork stew meat combine to make a bright and colorful Mexican-inspired version of pozole that you make in the slow cooker.