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Vatrushka are sweet Russian pastries with yeast dough filled with farmer's cheese, egg, vanilla, and sour cream that go great with coffee.
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The Out of State pairs tequila with carrot purée, sweetened by agave syrup that has been infused with makrut lime leaf.
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Chicken thighs are very flavorful - try this recipe for chicken thigh schnitzel cooked in the air fryer for a delicious oil-free meal.
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Lemon syrup poured over this blueberry zucchini cake makes it so moist you won't even notice it's made with fat-free yogurt and no eggs.
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Chocolate-rum mousse, which ran in The Times in 1966, was a remarkably efficient recipe in two distinct ways First, it invoked nearly every food trend of its moment: chocolate desserts were an exotic new fix; any respectable grown-up dessert contained rum; mousse suggested that you understood French cooking, or at least pretended to; two cups of cream was de rigueur; and the recipe assumed you owned one of the kitchen’s latest appliances, the home blender Second, the newfangled blender actually did make the recipe a wonder of efficiency: all you had to do was layer the ingredients and blend, and a dinner-party mousse was yours.
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You'll love these low-carb keto cookies: all you need is peanut butter, vanilla extract, an egg, and some sugar substitute.
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Get Traditional Banh Xeo with Nuoc Cham Sauce Recipe from Food Network
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Garlic, onions, soy sauce, and a touch of chili pepper add interest and a little heat to plain white rice.
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Get paleo diet-friendly crepes using coconut flour, almond milk, and this recipe.
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The secret to no-fail meringue is cornstarch, which acts as a stabilizer.
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Get Miso-Braised Short Ribs Tempura Recipe from Food Network
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This recipe is by John T. Edge and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.