Search Results (1,149 found)
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Learn how to make your own almond amaretto liqueur with Chowhound's easy to follow recipe. Guide includes all of the ingredients you'll need along with detailed...
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An easy appetizer recipe for shrimp tossed in smoked paprika, skewered, grilled, and served with Marie Rose dipping sauce.
cooking.nytimes.com
This is quite possibly the best pumpkin pie recipe out there Why It's got two layers (chestnut and pumpkin), and it calls for fresh squash in lieu of the canned stuff (although canned works just fine, too)
cooking.nytimes.com
This is an adaptation of a dish that I created in my early vegetarian days, when we cooked a lot with soybeans — although nobody really liked them It occurred to me one day to add Marmite or Savorex, yeast extracts with an intense, somewhat meaty taste, and to use other seasonings from traditional pâtés to achieve a liverlike flavor I recreated this pâté with fresh green soybeans, which takes all the hassle out of the original recipe
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Get Cranberry Meringue Pie Recipe from Food Network
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Try Chowhound's Manhattan: rye whiskey or bourbon, sweet vermouth, angostura bitters, and a maraschino cherry. This five-step recipe includes photos and a full...
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Get Chocolate-Almond Pizza with Bourboned Raisins and a Cinnamon Sugar Crust Recipe from Food Network
www.allrecipes.com
The holiday clafouti is given a twist by replacing the traditional black cherries with cranberries, then baking them in a delicious custard. A perfect addition to your holiday table!
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Honey cake with a chocolate glaze is a traditional dessert to serve on Rosh Hashanah thought to help you have a sweet year.
www.delish.com
Dried fruits, warming spices, and Grand Marnier create a hearty mulled wine perfect to serve holiday guests.
www.simplyrecipes.com
Amazing vegan and gluten-free French toast! Made with almond milk, pureed banana, and chia seeds. Serve with easy caramelized bananas and maple syrup!
cooking.nytimes.com
To streamline operations in the pastry kitchen at Diner in Williamsburg, Brooklyn, the restaurant’s pastry chef, Avery Wittkamp, devised an enormous solution, which can be easily adopted by home cooks She bakes this pie in a 10-inch springform pan, using a thicker, stretchable crust that can line the deep sides; it stays in place even when the pie is unmolded Impressively, the tall bark-brown crust rises over a filling as wide, majestic and mahogany-brown as a redwood tree