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A yeast bread flavored with mozzarella cheese and basil is baked in rounds, then cut into wedges for serving. It's perfect with soup.
cooking.nytimes.com
Update the standard, ubiquitous blue cheese salad dressing to give it a more luscious consistency and a softer, milkier flavor, just the thing for drizzling over a bed of baby arugula, fresh figs and crisped prosciutto
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This is a dense sour rye loaf with potato flakes and caraway seeds that begs for a pile of pastrami and a smear of mustard.
cooking.nytimes.com
Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery It requires no kneading It uses no special ingredients, equipment or techniques
Ingredients: bread flour, instant yeast, salt
cooking.nytimes.com
This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
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Tender, buttery yeast-raised dinner rolls are worth the time and effort to make.
Ingredients: milk, yeast, sugar, eggs, butter, salt, flour
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This black tea brandy punch makes an elegant and potent holiday party offering, balanced with the flavors of lemon juice and Cointreau, and bubbly from brut Champagne...
Ingredients: cointreau, brut champagne, ice
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Champagne is stirred with raspberry-flavored liqueur and agave nectar creating such a lovely cocktail it has been named 'nectar of the gods'.
Ingredients: agave nectar, champagne
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Get Brussels Sprout Slaw Recipe from Food Network
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Get Ginger Ale Recipe from Food Network
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Caramel rolls, filled with butter, cinnamon, and chopped pecans will make holiday breakfasts, brunches, or even coffee breaks extra special!
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Get Raspberry Royale Recipe from Food Network