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Nutritious buckwheat flour gives these crepes a rich, nutty flavor.
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This whole wheat and rye bread gains a softer texture with high-gluten flour. Both coffee and cocoa deepen the flavor as well as the color. Caraway seeds add a subtle crunch.
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A traditional Ukrainian dish is similar to stuffed cabbage leaves, but uses fresh beet leaves for stuffing instead. The tender beet leaves don't need precooking. A savory mixture of ground beef and pork fills the rolls, which are served with a creamy sauce, garnished with chopped dill.
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Prepare to be addicted.
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This char-centric recipe uses a heavy skillet to give the corn and okra a superb edge.
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Any good, small fresh pork sausages can be used in place of the traditional diots, a regional specialty that is rarely seen outside the Savoie. French-style fresh pork sausages can be mail-ordered from the Recipe By: Marc
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These Santa hat cupcakes are almost too cute to eat. Almost.
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Couscous is widely used throughout North Africa. Like many pastas, couscous is simply coarse hard-wheat flour (semolina) and water. Traditionally, the two were mixed together by hand and pressed through a sieve to make tiny granules.
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This festive drink combines crisp apple cider, sweet orange juice, and bright pomegranate juice.
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Aging this delicious Manhattan cocktail in an oak barrel for a month develops its smooth, deep flavor.
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Chicken, mixed vegetables, noodles and cheese are brought together in this rich and crowd-pleasing casserole.
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Kidney beans are simmered in coconut milk and then cooked with rice, chile pepper and herbs.