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Simply elegant and so easy to make, this is great as a last course, a palate cleanser, or a cocktail for your holiday parties.
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This is a great spread to serve with crusty breads, toasted pita, or raw vegetables. I add roasted garlic and oregano to mine to complete the flavors!
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New York cheesecake’s Greek cousin.
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Chef John substitutes smoky grilled shrimp for the traditional crab in this summery salad. Make the dressing ahead of time to let it chill, because the shrimp take just minutes to cook.
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This recipe is by Julia Reed and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Buffalo-Style Chicken Wings Recipe from Food Network
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Sweet, tangy, smoky, and oh so good! A great party recipe that every carnivore loves.
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Mix cashew cream with vegetable broth, nutritional yeast, white miso, and small shell pasta and you've got delish vegan mac 'n cheese.
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A Dutch Baby, also known as a German pancake, is a mixture of eggs, flour, and whole milk that gets baked in a heavy skillet until it becomes puffy and golden.
Ingredients: eggs, lemon, raspberries, butter
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This recipe is by William Grimes and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: lemon peel, demerara, scotch
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This is an absolutely addicting wing dip recipe. I have had countless requests for the recipe. The whole is greater than the sum of the its parts.
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Get Champagne Sangria Recipe from Food Network