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cooking.nytimes.com
This pulled lamb is an homage to the barbecued mutton of Western Kentucky Smoke the meat over charcoal and wood, not gas It’s bonkers delicious
cooking.nytimes.com
This creamy, pale yellow risotto is studded with chewy fresh corn kernels, making for a nice mix of textures Making your own corn stock deepens the flavor of this dish, but if you don’t have the time, chicken stock will work The dish is also pleasingly light, for risotto — finishing the dish by folding in airy whipped cream adds richness without also adding heft
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This classic pineapple upside down cake starts with an easy homemade cake made with cake flour and butter.
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My friend, Gloria gave me this recipe...she makes these cookies every year for her Christmas family get-togethers. I wanted to save this recipe to my Recipe Box. Nutmeg can be used in place of mace.
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Thin apple slices are rolled into roses to make these elegant mini apple pies with a lovely presentation that will impress your guests.
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Juicy raisins are the star in these popular cookies! They're great as a snack with coffee.
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This recipe makes chunky and chewy cookies with dried apricots, amaretto liqueur, and chopped almonds for delicious results.
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There 's plenty of tart lemon in these glazed muffins -lemon yogurt, lemon zest and lemon juice all have a hand in heightening the citrus flavor.
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Tender eggy crepes are filled with sweetened cottage cheese, then rolled up and pan-fried until browned.
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Canned pumpkin and butterscotch chips provide an interesting taste combination in this recipe for mini muffins.
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Tired of the same old fried rice? Mix it up and make kimchi bokkeumbap, or kimchi fried rice, for dinner tonight!