Search Results (702 found)
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This recipe is by Sara Dickerman and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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For this tart and tangy relish, fresh cranberries and a whole orange are chopped in a blender or grinder and macerated with sugar and orange liqueur. It can be made ahead, too.
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Get Pandolce Genovese Recipe from Food Network
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A soft flavorful teacake with chewy raisins and citron. This recipe was passed down to me from my aunt.
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Warm, boozy cider with honey, lemon, and a cinnamon stick.
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Your favorite, classic fruit cake! Before serving, drizzle with brandy, rum or other liquor, if desired.
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Some people do not like the citron found in fruitcakes, so they might like this one. You may substitute pecans if you prefer.
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Cod poached in water infused with bay leaves, garlic, salt, and olive oil.
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Get Frozen Lemonade Pie Recipe from Food Network
cooking.nytimes.com
This recipe is by Oliver Schwaner-Albright and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: ml, sugar, blood orange
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Cherries and chocolate are an all time favorite combination. This chocolate fudge has candied cherries and almonds throughout, and is topped with more cherries and pecans.
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One of my favorite ban chan dishes and one of the most popular that was served in my Korean Restaurant.