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This caraway rye bread, baked in the Dutch oven, is no-knead, no double rise, no-fail, and always a crowd-pleaser.
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Essential for Cajun-style blackened fish or chicken.
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Sliced, dried apricots are heated up in water, mixed with orange liqueur, sugar, and cornstarch and poured into an unbaked pie shell. An hour later, the pie emerges warm, luscious and very apricoty.
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This recipe is for great dinner rolls that can also double as sandwich bread. An egg white wash ensures a golden crust.
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This light and fresh lemon syrup is a delicious topping for cake, waffles, or whatever you can imagine.
cooking.nytimes.com
Jonathan Reynolds brought this recipe to The Times in 2000, from the New York restaurant La Tulipe He thought it a perfect dish for a man to cook for a woman (Whether that is also true for men cooking for men and women cooking for women, he said he didn’t know, so we tested it out: It does.) The morels and Cognac are wildly sophisticated additions to what otherwise might be a plain roasted chicken, making the dish an easy, stylish win for newish cooks interested in making an impression on a sweetheart or someone who might become one
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Everything is better with bacon. Even brownies? Yes, even brownies!
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Quick and easy black beans and rice with onion, bell pepper, garlic, Tabasco, oregano, and white rice.
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A comforting, healthy Mediterranean fish stew recipe with clams, white fish, leeks, and fennel.
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With the aid of a slow cooker, duck confit becomes easy.
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This margarita masterpiece includes the usual tequila and triple sec with the addition of melon liquor and beer for an extra boost of flavor and refreshment.