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This recipe is by Christine Muhlke and takes 20 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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While visiting Spain's Navarra region, Alex Raij saw fruit trees growing in a parcel of Garnacha vines. To pay homage to the mixed plot, she plucked apricots and plums and poached them in a rosé made from Garnacha grapes.
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Browning the butter gives it a deep, nutty flavor which comes through in the frosting. It's perfect for banana, carrot, and spice cakes.
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Get "Serious" Vanilla Ice Cream Recipe from Food Network
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Get Mashed Butternut Squash and Pears Recipe from Food Network
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Get Oeufs a la Neige Recipe from Food Network
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Condensed milk, sugar, cashew nuts, and butter combine to make this fudge-type toffee, a treat enjoyed in Sri Lanka on special occasions.
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Delicious peanut sesame chicken dish, served over pearl rice (sushi rice).
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Get Jerk Chicken Recipe from Food Network
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This pumpkin pie is made with maple syrup and heavy cream, giving it a fantastic flavor and texture.
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A real sweetheart of a cookie! Raspberry liqueur adds a delicate scent and an extra flavor dimension to these crisp, flaky treats. The shiny gloss makes them a beauty to behold.