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cooking.nytimes.com
This recipe is by Bryan Miller and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A layered cocktail recipe made with crème de cacao, brandy, and heavy cream.
Ingredients: cacao, heavy cream, brandy, fat, sugar
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Unflavored gelatin works with your favorite flavors of flavored gelatin mix to make a fun finger food treat.
Ingredients: water, fruit, sugar
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Combined with fruit, it makes a quick dessert topping.
Ingredients: water, honey, sugar, vanilla bean
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This Vietnamese grilled tuna with nuoc cham cucumber salad recipe is flavored with a spicy Asian dressing.
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This steakhouse classic is a wedge of iceberg lettuce topped with a homemade blue cheese dressing.
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Enjoy a slice of this banana bread made with whole wheat flour, flaxseed meal, oats, and buttermilk for breakfast or a snack during the day.
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If you have fresh raspberries, this quick and easy French clafoutis can be made with ingredients you likely have in your pantry and fridge.
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There are many versions of bread soup; this one, based on traditional peasant fare, is as thick as a bread pudding. The soup is delicious on its own, but we think the steamed mussels with their broth make a wonderful addition.
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Applewood bacon is wrapped around cream cheese and brown sugar in this quick and easy roll-up appetizer that's easily scaled for a crowd.
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This quick skirt steak recipe uses a simple Asian marinade to give it big, savory flavors.
Ingredients: miso, garlic, mirin, sake, sugar, skirt steak
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Fresh ginger, lemon juice, and peppercorns give a spicy change to regular simple syrup. Try it in your next cocktail!