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Emilee and Jere Gettle make this hearty vegetarian dish when bell peppers are at their peak in late summer.
cooking.nytimes.com
This recipe is by Trish Hall and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Quince paste is a wonderful accompaniment to cheese and crackers--try it with chevre as well as firmer cheeses like Manchego. You can also serve it for breakfast in place of jam.
Ingredients: quinces, sugar
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Perfect as a keto meal that yields rich leftovers, this cream of mushroom soup has a chicken broth base and is thickened with cream cheese.
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A fancy sauce made with leftover sparkling wine, dried mushrooms and stock that is wonderful with chicken or turkey.
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Put leftover egg yolks to good use by baking this recipe for citrus egg yolk cookies.
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Blend rum into a traditional strawberry smoothie with coconut water to create a slushy with a kick.
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A light and fluffy golden-yellow cake gets a delightfully bright zing from fresh lemon juice.
Ingredients: butter, sugar, eggs, flour, lemon juice, lemon
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A pretzel crust topped with a sweet cream cheese layer and a strawberry topping.
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White chocolate morsels are flavored with raspberry extract in these DIY red baking chips you can customize for all sorts of recipes.
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Marcia added pearl onions and grapes to her tender pork dish because "they're both sweet and juicy."
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This easy flounder with Parmesan breadcrumbs is the perfect vacation dinner. It's quick to make with shredded Parmesan Cheese & there's plenty for everyone. Cheesy breadcrumbs FTW!