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Make an egg-, butter-, and cream-free dessert with Chef John's easy recipe for chia-seed chocolate pudding.
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Frozen slush of orange, lemon, tea and vodka. To serve, mix with lemon-lime soda.
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Cooked wild rice gives these fluffy pancakes a wonderful texture and hint of nutty flavor. Feel free to use more or less wild rice, depending on your preference.
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Traditional Italian anisette cookies are quick and easy to make with just a few ingredients, including anise extract.
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Traditional broccoli salad with the addition of red grapes, bacon, and sunflower seeds is a nice combination of sweet and savory and perfect for summer picnics.
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Fill a baked pie shell with a dreamy chocolate cream filling, then chill until serving. Top with whipped cream and shaved chocolate.
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This creamy no-bake cheesecake with a graham cracker crust and sweet huckleberry topping will be wiped out by your guests in minutes.
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This is a delicious, easy to make cake with a lovely texture, best when topped with cream cheese icing.
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Japanese soba noodles are marinated in tamari, sesame oil, rice wine vinegar, white sugar and chili oil, then tossed with julienned carrots and red bell peppers for a delicious cold salad with an Asian flair.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This lavish, British-style meat pie is a delicious, time-consuming project It comes together over many hours, layering the flavors and textures of many different meats, and seals it all in a buttery homemade dough The recipe belongs to the chef Angie Mar of the Beatrice Inn in New York, who makes the pie at her restaurant in smaller ramekins, so that each person gets her own marrow bone
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This gorgeous trifle combines two of the holiday's best flavors - eggnog and gingerbread.