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Whole wheat flour and millet are mixed with hemp seeds, flax seeds, and chia seeds in this hearty, multigrain seeded bread recipe.
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These mascarpone cupcakes are super moist and delicious. They are topped with a strawberry glaze for a hint of sweetness.
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Smoky Mexican mezcal meets tequila, lime, and homemade pomegranate syrup in this salt-rimmed toast to Dia de los Muertos.
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You will never want applesauce again after trying Chef John's delicious recipe for DIY spiced apple chutney, the perfect side at your holiday meal.
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This cake will be the hit of your shark-week marathon.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Evaporated milk, eggs, sugar and vanilla are mixed with fresh snow for a seasonal treat.
Ingredients: evaporated milk, eggs, vanilla, sugar
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Sawine is a Trinidadian/Indian noodle pudding made with raisins, cinnamon, and almonds.
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This is a rich pie bursting with stewed dried figs and topped with fluffy meringue. The figs need to be soaked overnight, so plan ahead!
Ingredients: pie crust, figs, eggs, sugar, salt, egg whites
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This Filipino relish is made with green papaya, carrot, red bell pepper, ginger, green chile peppers, and raisins.
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A scrumptious concoction of candied walnuts, incorporating cream sherry, orange zest, and brown sugar. These freeze well.
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Stay warm and toasty during the holiday season with a sip of apple pie moonshine after dinner. Give a jar as a holiday gift!