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This recipe is by Craig Claiborne And Pierre Franey and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Red apple slices baked in a caramel sauce with a hint of spice.
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Pineapple, musts, cranberries, and coconut combine in this moist fruitcake using artificial sweetener in place of sugar.
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An easy, healthy juice recipe with Fuji and Granny Smith apples, lemon, and fresh ginger.
Ingredients: apple, smith apple, lemon, ginger
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A whiskey side car gets a tangy twist from broiled lemon juice in this clever and gourmet twist on the traditional sidecar cocktail.
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Lemon, lime and orange make these cupcakes triple delicious!
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Developed by California Grown. See more recipes at http://californiagrown.org/cookbook/index.asp.
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The cooking method for this risotto is not traditional, but even without constant stirring the result is excellent. The flavors of grated cheeses vary. Start with 1/3 cup, and then add more if desired. Serve risotto in 1-cup portions as a side dish or larger portions as a main dish. A pinot grigio or sauvignon blanc wine would make a lovely accompaniment.
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The lemon lovers in your life will devour these lemon cupcakes topped with a sweet lemon frosting.
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An enticing, pretty appetizer plate combines salmon-stuffed deviled eggs and stuffed cherry tomatoes. The treats get a sprinkling of smoked paprika to kick up the flavor and color.
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Get Spring Panna Cotta with Fresh Strawberries and Balsamic Syrup Recipe from Food Network
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Get Pandolce Genovese Recipe from Food Network