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Studded with pistachios and frozen cream.
cooking.nytimes.com
This recipe is by Kay Rentschler and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This chai tea is hot, spicy, and has a hint of the exotic...gotta love it!
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Typically baked for Easter in Russia and neighboring countries, this tall, round sweet bread is drizzled with a sugar glaze for a sweet treat.
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It's nice to know how to make a creamy homestyle hot chocolate from scratch, a delicious and comforting drink after outdoor activities in cold weather.
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Kabocha squash and onion are cooked in a curried coconut milk sauce with ginger and fish sauce in this quick and easy vegetarian side dish.
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Classic vanilla-flavored tapioca pudding is made with very little hassle in a slow cooker using this simple recipe.
Ingredients: milk, sugar, pearl tapioca, eggs, vanilla
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Try this recipe when making Ghoulish Petits Fours.
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Kaffir lime leaves, lemongrass, and galangal fill this tom kha soup with beautiful aromas sure to satisfy your craving for Thai food.
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All the fixings for apple pie are arranged in a casserole dish creating delightful apple pie bars. Top with a sweet and simple glaze!
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Rice is cooked in the oven with milk, vanilla, sugar and cinnamon.
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You can use your rice cooker to prepare this simple overnight oatmeal with kefir, dried fruit, and nuts that will be a hit with toddlers.