Search Results (20,370 found)
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This neck and giblet gravy with white wine, celery leaves, and onion needs about 2 hours to simmer, making it the perfect thing to start while the turkey's cooking.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Orange juice in this well-spiced loaf offers a light citrus contrast to the sweet potatoes.
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Cake flour, butter, egg whites, and milk are mixed with vanilla and almond extracts in this classic white cake recipe.
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A new twist on puppy chow includes white cake mix with sprinkles and vanilla almond bark for a festive, confetti white puppy chow.
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Because freedom means you get drunk off ice cream if you want to.
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Buttery and citrusy, this fruitcake is delicious either fresh or aged for several months.
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An alternative to traditional chili, this white bean chili packs a punch with spices and green chilies.
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The name says it all! A creamy, classic white wine sauce.
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Bring the beach home with you year-round with this basic steamed mussels recipe from chef-owner Marc Murphy of Ditch Plains in New York City.
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A carton of refrigerated egg whites plus some onion, green pepper, and mushrooms makes a fast, protein-packed breakfast that you can cook in the microwave.