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A blackberry pie is flavored with a subtle blend of spices and maple syrup to make an unforgettable summer dessert.
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Shrimp, parsley, basil and thyme simmer in a dreamy garlic and cream sauce for a few brief moments before being tossed with hot pasta and Parmesan cheese. Season to taste and serve to a happy dinner party.
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Cool and refreshing Chilled Cucumber Soup! Takes only 10 minutes to make, no cooking, just blending.
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Creamy asparagus-and-mushroom ragu tops crunchy toasts and chèvre.
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Sherry adds a sweet note to chicken baked in a sour cream sauce and topped with cracker crumbs and an abundance of poppy seeds.
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Get Smoked Salmon Dip Recipe from Food Network
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The ever-popular linguine with clams has never been easier than with Chef John's version of the classic Italian recipe, this time made with spaghetti.
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Get Clam Chowder Recipe from Food Network
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Get Parsnip Puree Recipe from Food Network
cooking.nytimes.com
This dish is a French classic, a combination of strong, uncommon flavors that could have been designed to go together Combining dried and fresh mushrooms is a reliable way to transfer the exotic flavor of truly wild mushrooms to tamer domesticated ones Using the soaking liquid for the morels makes it certain that none of their essence goes to waste.
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Cubed chicken sautéed in olive oil, served with pasta in a creamy sauce infused with thyme, mint, and honey.
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Chocolate croissants meet milk and eggs in this decadent and rich recipe for croissant bread pudding; serve warm or cooled.