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These chewy cookies need to be chilled for 4 hours.
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Nothing says summer like juicy watermelon tossed with feta, onions, pine nuts, and fresh herbs.
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Arugula pesto is peppery and bright. The trick is to blanch the arugula and squeeze it dry, so when you blend it with the pine nuts, garlic, olive oil, and cheese, the resulting pesto isn't too wet.
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A recipe passed to me from my great-grandmother, these cakes are light and not too sweet. The cardamom and rosewater give it a distinctive Persian flavor. These are best served with hot tea or coffee.
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A simple, tasty traditional Spanish side dish of fresh green beans with tomatoes and lightly seasoned with chives, lemon, and bay.
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Pasta is tossed with grilled chicken, spinach, fresh herbs, fragrant browned butter, and Mizithra cheese in this elegant weeknight dish.
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This salad is a bit of work, but it's so delicious and always impresses guests. Mache adds a great nutty flavor.
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This is 'wicked good' stuff! This creamy sweet confection will disappear as fast as a wink.
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Big, soft cookies with macadamia nuts, chocolate and powdered espresso.
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A boxed yellow cake mix is used to create a short crust and crumble topping for this cake with a pumpkin custard filling.
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This nut mix is so delicious, you should invite a couple of your best friends over to share.