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www.allrecipes.com
This recipe makes 4 loaves of pretty, eggy challah bread with an extra-sweet flavor.
This recipe makes 4 loaves of pretty, eggy challah bread with an extra-sweet flavor.
www.allrecipes.com
There's no looking back once you've tried these steak fries cooked in duck fat.
There's no looking back once you've tried these steak fries cooked in duck fat.
www.allrecipes.com
Sweet-hot relish and chipotle pepper powder add a nice kick to this spicy egg salad, which is perfect for sandwiches at summer picnics.
Sweet-hot relish and chipotle pepper powder add a nice kick to this spicy egg salad, which is perfect for sandwiches at summer picnics.
Ingredients:
eggs, sweet onion, mayonnaise, pickle relish, celery, spicy mustard, chipotle, greek, salt, black pepper, lemon juice, paprika
www.chowhound.com
A twist on the classic Negroni cocktail that substitutes Prosecco for the gin.
A twist on the classic Negroni cocktail that substitutes Prosecco for the gin.
www.delish.com
If you're looking for a healthy recipe that's not salad, these ground pork wraps are the answer.
If you're looking for a healthy recipe that's not salad, these ground pork wraps are the answer.
Ingredients:
canola oil, ginger, cloves, pork, hoisin sauce, sriracha, romaine, carrot, scallions, sesame seeds
cooking.nytimes.com
There may never be a better book title than “Aristocrat in Burlap,” a dramatic biography of the Idaho potato, from the first seedlings cultivated by Presbyterian missionaries in the 1840s (with considerable help from Native Americans) to the brown-skinned Burbanks that built today’s $2.7 billion industry The large size of Idaho potatoes — often 3 to 4 pounds each in the 19th century, nourished by volcanic soil and Snake River water — is the source of the mystique The Hasselback potato, named for the hotel in Stockholm where the recipe was invented in the 1950s, shows off the sheer mass of the Idaho potato like nothing else
There may never be a better book title than “Aristocrat in Burlap,” a dramatic biography of the Idaho potato, from the first seedlings cultivated by Presbyterian missionaries in the 1840s (with considerable help from Native Americans) to the brown-skinned Burbanks that built today’s $2.7 billion industry The large size of Idaho potatoes — often 3 to 4 pounds each in the 19th century, nourished by volcanic soil and Snake River water — is the source of the mystique The Hasselback potato, named for the hotel in Stockholm where the recipe was invented in the 1950s, shows off the sheer mass of the Idaho potato like nothing else
www.allrecipes.com
This sweet shortbread-type crust is delicious with fruit pies.
This sweet shortbread-type crust is delicious with fruit pies.
www.allrecipes.com
Honey, butter, and brown sugar combine to make baby carrots irresistible!
Honey, butter, and brown sugar combine to make baby carrots irresistible!
www.allrecipes.com
A little bit of crisp white wine brings out the sweetness of the dried figs which highlight the earthy flavors of beet greens in this simple side dish.
A little bit of crisp white wine brings out the sweetness of the dried figs which highlight the earthy flavors of beet greens in this simple side dish.
www.allrecipes.com
Potatoes and onions are mixed with garlic and Parmesan cheese, wrapped in foil, and grilled to tender perfect in this great camping recipe!
Potatoes and onions are mixed with garlic and Parmesan cheese, wrapped in foil, and grilled to tender perfect in this great camping recipe!
Ingredients:
mayonnaise, parmesan cheese, cloves, red pepper flakes, paprika, salt, black pepper, potatoes, sweet onion
www.foodnetwork.com
Get Sticky Toffee Pudding Recipe from Food Network
Get Sticky Toffee Pudding Recipe from Food Network
Ingredients:
heavy cream, sugar, corn syrup, butter, dates, flour, baking powder, baking soda, brown sugar, vanilla, egg, orange
www.delish.com
For ultrafluffy potatoes, Grace Parisi presses them through a ricer. To achieve a similar texture, pass the potatoes through a food mill or a fine-mesh sieve. If you choose to mash them by hand, be gentle; otherwise, the potatoes will turn gluey.
For ultrafluffy potatoes, Grace Parisi presses them through a ricer. To achieve a similar texture, pass the potatoes through a food mill or a fine-mesh sieve. If you choose to mash them by hand, be gentle; otherwise, the potatoes will turn gluey.