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cooking.nytimes.com
This recipe is by Craig Claiborne And Pierre Franey and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The classic seafood-over-cream-cheese gets dressed up here with the addition of zesty horseradish, Worcestershire and minced onion.
cooking.nytimes.com
This is the way my friend Christine Picasso prepares artichokes Her touch is the inclusion of sweet red peppers, a nutritious complement to the bitter artichokes She calls this Artichauts à la barigoule, a dish every French cook makes differently, each claiming his or hers to be the authentic version.
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A lightly seasoned oil and lemon juice dressing perfectly accents the flavors of this salad made with barley, shrimp, and red and green bell peppers.
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Salami, mushrooms, tomatoes, and artichoke hearts are baked in this cheesy egg dish perfect for brunch or a light lunch.
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I had heard of Green Pepper Kimchi, but have never seen nor tasted it. Intrigued, I had the dish described in detail, then set about creating it. This is the...
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Former Lounge Manager John Christinzio created the Peach Pomegranate Martini while working at The Ritz-Carlton, Philadelphia.
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This creamy fruit salad or dessert is fast and easy to make for any occasion by tossing crushed pineapple, fruit cocktail and chopped apple in a cream cheese and whipped topping dressing. Add maraschino cherries, pecans and golden raisins, if you choose, to make the medley even more flavorful.
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You can't go wrong with beer, pretzels, and cheese.
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Toasted crabmeat rounds with melted mozzarella will drive you into feeding frenzy!
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Get Baked Goat Cheese Dip Recipe from Food Network
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Get Hearty Sirloin Chili Recipe from Food Network