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Cooking a rib roast is at once simple and confusing. The meat itself is so flavorful, it doesn't need much seasoningjust a little salt and pepper, and its own natural juices. This much is simple. The hard part is getting the oven temperature and ti
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I am a pastry chef and I have developed many desserts that can be served at Passover. This shouldn't be prepared just for the holiday - it's great all year long! Garnish with any seasonal fresh berries.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Filet of Beef au Poivre Recipe from Food Network
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The BEST sangria recipe I've been able to hone to perfection! If you like a sweeter Sangria, use ginger ale in place of club soda.
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Shrimp sauteed in olive oil, with a brandy sauce flavored with garlic shallots and oregano. Great served with a rice pilaf and salad!
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Pureed corn and chicken broth make the "cream" sauce for this summery pasta. Sweet cherry tomatoes, zucchini, fresh basil, and pancetta finish the dish.
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Given the inspiration from Andrea, then inspired by my friend Olivia, this version of the Lemon Drop is less sweet than the traditional version but herbal from...
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Similar to a Tom Collins, the John Collins is made with bourbon whiskey instead of gin, but still mixes in lemon juice, simple syrup, and club soda to make a refreshing cocktail. Serve with straws.
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Cucumbers, mozzarella cheese, and ham combine to make a simple and tasty appetizer.
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Chef John's recipe for summery scrambled eggs features cherry tomatoes, feta cheese, and plenty of fresh basil.
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Is it a salad? Is it sushi? It's both.