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cooking.nytimes.com
This is a recipe to win the dinner party sweepstakes, and at very low stakes: slow-roasted pork shoulder served with lettuce, rice and a raft of condiments The chef David Chang serves the dish, known by its Korean name, bo ssam, at his Momofuku restaurant in the East Village and elsewhere He shared the recipe with The Times in 2012
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Baked apples, filled with buttery brown sugar and baked in a spiced rum-based sauce, are a just-sweet-enough dessert to serve with vanilla ice cream.
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This is an adaptation I've had of a local pubs bar nuts.
Ingredients: brown sugar, black pepper, beer
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Get Chocolate Cake Recipe from Food Network
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Hash brown potatoes are combined with potato soup, celery soup, sour cream, milk, onion and dill, and topped with Cheddar cheese. This is a rich and creamy dish you'll want to serve again and again!
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Mexican chocolate and cinnamon are nice additions to these oatmeal cookies.
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White wine pound cake is a delightful addition to the Thanksgiving and Christmas dessert table. Cut yourself a slice before it is gone by morning!
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With only four ingredients, this chocolate bark is an addictive combination of sweet, salty, and buttery flavors that your kids will love.
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Brown sugar custard thickened with cornstarch and made creamy with a generous dollop of butter stirred in just at the end.
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All the flavor of apple pie without the fuss!
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Brown rice gets a flavorful Asian twist with soy sauce, mushrooms, eggs, and Chinese broccoli.