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America's Heartland Farm to Fork cooking segment with Sharon Vaknin making Crispy Deviled Eggs with a spicy Hollandaise Sauce.
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7 hrs ago | EDGE
Spring often feels like a re-birth, and three new cookbooks are re-introducing traditional recipes and ingredients in innovative and interesting new ways.
7 hrs ago | Journal-Pioneer
Despite the simplicity of this tart - the only ingredients are three vegetables and a few seasonings - it delivers big flavour in a beautiful package.
11 hrs ago | Switched
Vidalia onions are no ordinary onion ; some even say they're sweet enough to eat like an apple .
Hot cross buns are traditionally eaten on Good Friday, toasted, with lashings of melted butter.
Easter , like Thanksgiving or Christmas or any other food-centric holiday, is a time to sit back and relax with friends and family and celebrate with a veritable feast.
In this 2014 photo provided by the Food Network, judge and host, Marc Summers, poses for a portrait on set during the filming of Food Network's "Rewrapped," Season 1, in Montclair, N.J. LOS ANGELES - Consider the simple but beloved chocolate chip cookie.
Now imagine that cookie encrusting a brioche roll tucked around a turkey meatball.
Are you tired of preparing the same old baked ham or roast lamb for Easter dinner ? Traditionally ham or lamb is the star featured on the Easter table, However, nowadays there is an epic repertoire of recipes for creating a spectacular ham or lamb main dish, especially with social media bombarding us with recipes from a plethora of sources.
You've celebrated National Peanut Butter and Jelly Day , made your own nut butters , and now it is time to celebrate the glory of peanut butter in its own right.
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Hey parents, with Easter arriving this weekend, you're probably going to hard boil and color a few eggs.
Give peas a simple saut with butter and a trio of seeds - caraway, coriander and mustard.
Unusual as that combination may sound, it works surprisingly well to create a delicious, creamy truffle with hints of herby flavour.
Admittedly, all that fat is mighty delicious. But if you're going to go to the trouble of making a chowder, wouldn't it be nice to taste some of the other ingredients? So we set about making a simple clam chowder that draws on fresh herbs to marry the various flavours.
You'll need 6-ounce ramekins. If you have concerns about the health risks involved in using raw egg, use a pasteurized brand, such as Davidson's Safest Choice.