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This consommé célestine recipe uses a classic French method to create clear chicken stock that is garnished with herbed crêpe ribbons.
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This throw together” fruit cake might not cut the mustard against some of the more decadent fruit cakes, but is scrumptious nonetheless. I offer it to you as...
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Sliced persimmons, pomegranate seeds, and toasted pecans are layered over herb salad mix and drizzled with a tarragon orange dressing for a delightful fall salad.
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Fresh, lemon-scented crab cakes are pan fried to golden brown and served on top of mixed greens with a tangy vinaigrette and avocado slices in this elegant appetizer dish.
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A more complex Bourbon Sour made with Bénédictine and a little Cointreau.
Ingredients: bourbon, lemon juice, cointreau
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A classic strawberry jam recipe.
Ingredients: strawberries, sugar, lemon juice
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This chiffon custard pie is flavored with rum, grated lemon rind, and candied fruit. An old favorite!
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Get Granola Recipe from Food Network
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Get Thai-Style Basil Shrimp with Basil-Coconut Rice Recipe from Food Network
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Show Chipotle who's boss with homemade cilantro-lime rice.
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Martha Stewart Living editor Lucinda Scala Quinn shares her recipe for baked artichoke hearts.