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Now you don’t have to go all the way to Kansas City for great barbecue.
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Everyone loves a classic, and you won't be disappointed with Chef Stitt's take on this favorite dessert.
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This recipe is by Craig Claiborne With Pierre Franey and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These English butter cookies are bursting with cinnamon flavor.
Ingredients: flour, salt, sugar, butter, vanilla, egg, cinnamon
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Sweetened, spiced hot tea is sold all over India by chai wallahs, or tea sellers This version, which is adapted from “Street Food of India” by Sephi Bergerson, is made with black tea, fresh ginger, green cardamom pods, milk and sugar Make it your own by adding cinnamon, cloves, pepper, fennel or star anise.
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This simple, creamy chicken salad with avocado uses sour cream instead of mayonnaise.
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This is a great recipe for Thanksgiving or any holiday. It has been in my family for many years. Hope you enjoy it.
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Creamy mashed potatoes are piped into rosettes and baked into duchess potatoes, an elegant appetizer or side with crispy golden brown peaks.
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This recipe is by Dena Kleiman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe for garlic, herb, and Pecorino cheese pesto comes from a poem attributed to the first-century B.C.E. poet Virgil.
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An exotic spice blend that’s great with lamb, beef, and tomato sauces.
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Pork pot roast is cooked with garlic and red wine in a slow cooker for a melt-in-your-mouth main dish for cold winter evenings.