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cooking.nytimes.com
Green pistachio filling and tangy raspberries make a great flavor combination in this delicious tart Consider serving it with a scoop of vanilla ice cream or a spoonful of crème fraîche.
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When it comes to football party snacks, Chef John's sticky baked chicken wings are an easy winner, marinated and glazed in a rosemary, ancho, and molasses mixture.
cooking.nytimes.com
Ms Hodgson brought us this recipe over 20 years ago in an article that extolled the virtues of halibut, and indeed, it is very good fish for soups Here, fish and shellfish are briefly cooked in a saffron-flavored broth
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Matcha green tea powder is the star ingredient in this white chocolate, green tea, and mint mousse that is a refreshing dessert to end a meal.
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Lemons, limes, and oranges combine to make this simple, refreshing cooler.
Ingredients: sugar, lemons, fruit, oranges, water, lime, ice
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Colcannon, the humble and beloved dish of mashed potatoes and cabbage, gets extra richness of flavor from leeks, butter, caraway, and anise seeds. It's a perfect side for your corned beef dinner.
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A brown sugar, salt, cocoa, and chipotle chili rub brings Mexican-inspired flavor to this tender roast chicken.
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Twice-baked cookie that can have miniature chocolate chips in the batter. Use brandy in place of the hazelnut liqueur if you like!
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If you want sugar cookies that melt in your mouth, this is the recipe for you.
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This very moist pumpkin bread, simply seasoned with pumpkin pie spice, really needs no other adornment.
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Get Rollsrice (California Roll in a Wonton Cone) Recipe from Food Network
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Rich and yummy! This liqueur needs to be made 1 month ahead of giving or drinking! Makes great gifts when poured into separate smaller bottles and tied with ribbon!