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Crème de cassis adds a welcome twist to this easy chocolate cake recipe topped with fresh summer berries
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A quintessential quick bread, zucchini bread blurs the line between breakfast and cake, making it acceptable for both This version is on the sweeter side, the vegetal flavors mellowed by brown sugar, cinnamon and a bit of browned butter While not always necessary, squeezing excess water from the zucchini will prevent the batter from being too wet while keeping the end result moist
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Some soups are light and refreshing preludes to a meal; others, like this one, are an entire meal in a bowl Pasta and potatoes, like pasta and beans, are frequently combined in Italian vegetable dishes The potatoes should be starchy, like Yukon Golds or russets, so that they lend body to the broth
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Orange and lemon juice are combined with gelatin, whipped cream and a beaten egg-white and then frozen in this traditional, no-cook, made-in-the-freezer orange sherbet.
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This basic caramel sauce uses homemade caramel and rich cream.
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Second-place winner in SF Food Wars’ 2009 Mac Battle Royale with Cheese.
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Sliced radishes, red onion, and cucumber make a refreshing salad with a bite.
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Avocado halves are filled with a delicious mixture of shrimp, crab, and cucumber. A wonderful beginning to a light lunch, or a great appetizer for an elegant dinner!
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Hot peppers and mezcal, a smokier version of tequila, make this spicy margarita the perfect summer cocktail.
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Turkey meatloaf gets an Italian flair through the use of Italian-style bread crumbs and Italian seasoning.
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Zucchini blossoms are added to this quick and easy vegan zucchini noodle dish that is ready in under 30 minutes. Chickpeas add protein to the dish.