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This homemade yellow mustard recipe gives a spicy bite to hot dogs or soft pretzels.
www.delish.com
Cold Japanese plum wine not only makes an excellent after-dinner drink, it can be used to create quick-soak plums.
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Recipe for New Potato Salad with Parsley and Mint Pesto, as seen in the May 2008 issue of 'O, The Oprah Magazine.'
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Quince halves are baked with sweet red wine and whole spices for an exotic-tasting yet homey dessert.
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A holiday spiced cranberry sangria recipe with rosé wine, warm spices, and tart cranberries.
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Easy, fresh bread-and-butter pickles are simply combined and refrigerated at least 24 hours before serving. They keep in the refrigerator for 3 weeks, but they'll probably be gone long before that.
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Lemon is the perfect food and in this chopped and marinated cucumber dish, it adds just the right touch. After everything is measured and stirred, the cucumbers are chilled, and four hours later, spooned onto waiting plates.
cooking.nytimes.com
This crunchy, colorful stir-fry has an added kick from serrano chiles I can’t resist buying an array of beans when they’re at summer farmers’ markets I love to mix yellow and green beans in this crunchy, colorful stir-fry, but don’t hesitate to make it if all you can find is green
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Button mushrooms stuffed with crab and Monterey Jack cheese make a delicious bite-size appetizer. Your guests are sure to be dazzled!
cooking.nytimes.com
This recipe was designed for new parents, who must cook stealthily to keep from waking an infant The silent chef must follow a few simple, yet unforgiving rules: any busy, attention-demanding work has to happen before baby's bedtime; recipes must easily tolerate a lengthy span between prep and finish, ideally resting at room temperature to lessen the mess and effort involved in refrigerating and reheating; and the final steps, after baby's bedtime, have to be both quiet and fairly routine.
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This light and refreshing cold pasta salad is loaded with Mediterranean flavors like olives, tomatoes, and Asiago cheese.
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.