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cooking.nytimes.com
This recipe is by Regina Schrambling and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Vodka, club soda, lime juice, and simple syrup get freshened up with cucumber and hot sauce in cool and refreshing cocktail with a hint of spice.
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Truly a chocolate-lover's dream, these muffins are made with semisweet chocolate and chocolate chips. They freeze well, but they will be gone before you know it.
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These bars are lower in fat than most bar cookies.
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A spicy ginger lemonade from West Africa is just the drink to go with heavy or fried foods.
Ingredients: ginger, water, lemons, sugar, mint
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This is a fabulous summer drink! Lavender soothes and refreshes on a hot day, and the scent brings back fond summer memories. I can't seem to make enough of it for my family.
Ingredients: ice, lavender, water, sugar, fruit
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This gluten free, pareve lekach is the perfect ending for a Rosh Hashanah dinner. This recipe and more can be found at elanaspantry.com.
www.foodnetwork.com
Get Whole-Grain Waffles Recipe from Food Network
www.delish.com
To make these sinister-looking Halloween cakes, you'll need six (1 1/2-by-3-inch) dome silicone baking molds, a medium pastry bag with coupler, and a #7 and #4 pastry tip.
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A recipe for easy baked beans with navy beans, bacon, molasses, onion, and ketchup made in a slow cooker.
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This sausage is typical of the homemade sausages found in the northern area of Italy, especially in Tuscany near the city of Lucca. They may be used in any recipe calling for Italian sausage. They are versatile in that they can be grilled, fried or boiled.