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I am going to warn you straight off the bat before I proceed any further-this ice-cream is hard to quit eating! So if you are prepared for a few extra calories...
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Enjoy this Maple Pecan Smoothie recipe with ingredients and easy step-by-step directions from Chowhound.
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Get Cheese Plate with Grape Tapenade Recipe from Food Network
cooking.nytimes.com
In France, this cake is usually served with a little sweetened crème fraiche, but it lends itself to other toppings as well Fresh soft fruit, like sliced peaches or plums, is a natural with this as is berries with a touch of sugar And, because the cake is plain and just a little tangy from the yogurt, it pairs happily with lemon cream, curd or mousse and is delicious with chocolate mousse or chocolate sauce.
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Fennel seed and lemon-honey syrup dress up this Middle Eastern sweet.
www.allrecipes.com
Oats, peanut butter, honey, and raisins are rolled into little energy balls perfect for on-the-go snacking.
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These vegan chocolate cupcakes are a delicious, food-allergy-friendly treat for any party.
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It'll take a few days to make your own homemade mincemeat, but it's worth the wait.
cooking.nytimes.com
This recipe comes from the British cookbook author Meera Sodha, who adapted it from a dish she tasted in Goa, India It's a smart, simple technique that turns the broccoli crisp and creamy at the same time: charred florets with a lick of thick nutmeg-spiced sauce baked into every nook and cranny Ms
cooking.nytimes.com
Oatmeal, always underrated, is the foundation of this pancake But the ingredient that really makes this recipe shine is the cardamom, a spice that has been treasured in Europe for centuries and has been subtly employed since then in pastries throughout the northern part of the continent These pancakes are incredibly tender, with a little chew from the grain and the dried fruit, but beyond that they’re exotic
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Packed with white chocolate chips, almonds, and dried cranberries, these delightful soft sugar cookies taste just like Christmas.
cooking.nytimes.com
This recipe is by David Tanis and takes 30 minutes . Tell us what you think of it at The New York Times - Dining - Food.