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Cinnamon, cloves and ginger blended into confectioners' sugar make a frosting that's perfect for snickerdoodlges, gingersnaps, or any cookie you choose.
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Get Vegan Vanilla Ice Cream Recipe from Food Network
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A frothy bourbon drink with a dash of absinthe.
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This recipe is adapted from The Breakfast Book by Marion Cunningham. I wanted to make a breakfast cereal without sugar or cholesterol to sprinkle on my granola...
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Get Vegetable Dumplings with Dale Talde Recipe from Food Network
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Chef John's recipe for tuna tartare is made with serrano peppers, coconut milk, and cashews.
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This recipe is by Nancy Harmon Jenkins and takes 6 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A frozen whiskey-lemonade slush topped with ginger ale. Perfect for hot weather.
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A delicious crispy and sweet, yet mildly spiced beef stir-fry recipe. Great served with steamed rice and broccoli.
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Canned pumpkin and maple syrup team up with silken tofu and a whole wheat crust to create a vegan pumpkin pie perfect for a holiday dessert.
cooking.nytimes.com
The ingredient list is short and the cooking method quick and unfussy — so much so that this kimchi omelet doesn’t seem like a restaurant recipe at all But then you bite in There is a delicate balance of flavors — sweet, salty, spicy — and textures — soft, crunchy, sticky — that only a skilled chef could so precisely devise
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Get Lemon-Mint Cake with Lemon Syrup Recipe from Food Network