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cooking.nytimes.com
This recipe came to The Times from John Currence, the celebrated chef in Oxford, Miss It is a meditation on the delights of summer: fresh, juicy peaches, cold buttermilk and whipped cream -- and grilling The alcohol from the bourbon will burn off when you mix it into the caramel, so don’t worry about serving it to children
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This Passover matzo granola recipe bakes matzo pieces and pistachios in a buttery maple glaze before tossing them with dried apricots and raisins.
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The Allrecipes' hurricane cocktail, made with passion fruit syrup, dark rum, and light rum, is a perfectly sweet drink for any time of the year.
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Sweetened with maple syrup and scented with cinnamon and nutmeg, this whole wheat sweet potato bread is an easy recipe for a lunchbox treat.
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Vermont maple syrup is combined with a Vermont maple breakfast stout, salt pork, and dried beans resulting in a sweet and savory batch of slow-cooked baked beans.
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Hard candy 'shards' and edible blood decorate these spooky Halloween cupcakes.
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Kale is a marvelous green for salads because it's hearty enough to handle hefty ingredients like nuts and meat, plus it doesn't wilt as it sits on the table.
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A near perfect strawberry margarita with frozen strawberries and limeade concentrate.
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Thin and crispy cookies folded into a triangle shape or a hollow roll. Use brandy in place of the hazelnut liqueur if you like!
cooking.nytimes.com
This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Homemade dark chocolate can be yours using 3 simple ingredients that happen to be vegan too!
Ingredients: coconut oil, cocoa, maple syrup