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Rachel Graville created this licoricey, Asian-inflected jerky after drinking a Manhattan Special soda.
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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.
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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.
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Homemade custard flavored with orange zest is layered with pineapple and vanilla wafers, topped with meringue and baked until golden.
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These soft, yeast-risen pretzels are fun to make.
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Packed with old-fashioned flavors of molasses and spice, these soft gingersnaps are a crowd pleaser.
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Country-style ribs are drizzled with a quick sauce using fresh kiwis, cider vinegar, and lime juice for a tropical taste with your ribs.
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To make these marvelous margaritas, blend frozen limeade and golden tequila with triple sec and lime juice. Careful, these pack a wallop.
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A delicious banana cake made with vegetable shortening that doesn't require frosting! Use ripened bananas for optimum flavor.
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Smoke your salmon atop a bed of fennel, then serve with a cherry tomato-fennel frond salad.
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A light bow-tie pasta salad with ranch dressing and cucumber has only four ingredients. Mix it up, let it sit for at least an hour, and serve nice and cold.