Search Results (22,554 found)
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Top Chef Season 6 winner Michael Voltaggio cooks these carrots in carrot juice and a hoppy beer to emphasize their savory depth, not their sweetness.
Ingredients: carrots, carrot juice, beer, sugar, butter
www.allrecipes.com
White wedding cake frosting. This is a very good frosting for decorated cakes.
www.allrecipes.com
This buttery lobster tail dish is steamed in orange juice and wine and is ready in under 30 minutes.
www.allrecipes.com
This is an easy to make but wonderfully delicious treat. We pack them in tins and give as gifts during the holidays. Use your favorite nuts to top the cookies.
www.allrecipes.com
This lovely, vegetarian risotto contains sliced heart of palm for a delicious, subtle change from the norm.
www.allrecipes.com
These 3-layer Nanaimo bars have a crushed sandwich cookie crust!
www.allrecipes.com
New potatoes and fresh peas are simmered in a cream sauce in this simple farmer-inspired recipe.
www.allrecipes.com
Yellow squash and corn are sauteed with butter and parsley for a colorful, quick, and easy side dish for summer dinners.
www.chowhound.com
A classic Thanksgiving roast turkey recipe.
www.allrecipes.com
Kids love this casserole as well as adults!
www.allrecipes.com
The Damson plum makes a tart, flavorful, soft-setting jam that is a rich, deep wine-colored spread for cookies, waffles, bread, or anything else, really. Cardamom adds an unusual and subtle perfume to these preserves. Though this recipe does take some time to complete, the majority of the cooking time is hands-off. The best part? You will not need to purchase pectin from the store!