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This ultra-rich, smooth creme brulee achieves the classic crunchy browned sugar topping by broiling it in the oven.
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A sweet, dark brown barbecue sauce for pork, beef, or just about anything on the grill goes together quickly, and has a complex, sweet and tangy flavor with overtones of molasses, brown mustard, honey, and Asian sauces. This recipe makes a big batch.
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Rich, chewy blondies full of nuts and brown sugar, with chocolate chips on top.
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Baked apples filled with buttery brown sugar and coconut are a delightful dessert during the holiday season.
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End your meal with this chestnut and apple ciambella recipe by chef Mario Batali.
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Inspired by The Mastercard (a frozen strawberry-mango concoction served on cruise ships), this ice cream transports you immediately to the tropics, with a surprise of fresh spearmint!
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A heartwarming blend of sugar and spice. These cookies will make your whole house smell delicious.
cooking.nytimes.com
This is an under-the-radar basic from Julia Child’s “Mastering the Art of French Cooking,” featured in a New York Times article about readers’ favorite Child recipes It is a tomato sauce with onions, garlic and basil, raised high with a perfumed whiff of orange peel and coriander seed Make it when the farmers’ market is overflowing with good tomatoes, freeze it in plastic bags, and use it until there is no more
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White wine, sugar and orange juice are blended with fresh strawberries in this chilled fruit soup.
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Unlike Massaman curry, green curry is made with fresh chili peppers and herbs instead of being roasted. Herbs give green curry a light and slightly sweeter flavor...
cooking.nytimes.com
This homemade liqueur is the perfect addition to many a beachy cocktail, served in frosty glasses and sipped on a porch at sunset The margarita, the Cosmopolitan and the ever-dangerous Lemon Drop are all made more refreshing by its bright citrus flavor Given all the types of citrus available, and the simplicity of this recipe, it’s worth experimenting
Ingredients: oranges, sugar, water, vodka
cooking.nytimes.com
This recipe is by Nigella Lawson and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.