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This vegan chocolate frosting is a perfect topping for vegan chocolate cake or cupcakes.
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Developed by California Grown. See more recipes at http://californiagrown.org/cookbook/index.asp.
cooking.nytimes.com
This is a typical Provençal gratin, bound with rice and eggs You can use the recipe as a template for other gratins using other cooked vegetables.
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An easy version made with fresh apples and phyllo dough.
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You’ll find these buttery cheddar biscuits irresistible with sparkling wine or any wine for that matter. They’re also a good stand-in for croutons and quite addictive...
cooking.nytimes.com
Caraway, great with carrots, is also very nice with beets The trick to succeeding with these is to slice them very thin – about 1/8 inch thick You can do this on a mandoline or with a Japanese slicer, or just use a sharp knife
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The addition of Jamaican jerk paste gives hot wings a whole new level of spicy flavor.
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A recipe for grilled corn on the cob Latin-style.
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Sliced ginger root and lime zest add a tangy component to this sorbet made with orange, mango, and lemon juice.
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A sophisticated popper.
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A tasty way to enjoy turkey.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.