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cooking.nytimes.com
Fig jam is a perfect way to preserve a surfeit of this seductive fruit The added touch here, beyond the fruit, sugar and lemon juice, is the small amount of balsamic vinegar, which intensifies the sometimes elusive flavor of the figs This jam is wonderful stirred into plain yogurt.
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The flavors of pineapple, coconut, and orange make this recipe perfect for cake on a hot summer day!
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This is a thick, creamy and wonderfully sweet custard pie filled with lots of coconut. It bakes up beautifully and is terrific served with unsweetened whipped cream with a dusting of nutmeg.
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This frosting is great on many cakes, not the least of which is German Chocolate Cake.
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Make your own apricot jam with only three simple ingredients: apricots, lemon juice and sugar. Spread on a nice chunk of Italian bread for a sweet snack.
Ingredients: apricots, lemon juice, sugar
cooking.nytimes.com
High-quality gin, clementine orange juice and a generous splash of seltzer make this cocktail just the thing after a stressful day at the office.
Ingredients: sugar, gin, orange juice
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A whole roasted chicken stuffed with lime, onion, bay leaf, and rosemary is basted with a sweet and sour pomegranate reduction.
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A delicious, fast, and easy recipe for any week night dinner. The chicken comes out flavorful with a sweet and tangy glaze. Serve with rice and steamed snow peas for a complete meal.
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cooking.nytimes.com
One of the beauties of layer cake is that you can do much of the work in advance The cake layers can be baked one day ahead, wrapped tightly and kept at room temperature The frosting can be made up to a week ahead, wrapped tightly and refrigerated (bring it back to room temperature before using)
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Brown sugar, paprika, garlic powder, onion powder, and cayenne pepper come together in this Memphis dry rub with a kick.
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Catfish fillets are simmered in a buttery lemon sauce in this easy dish.