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This creamy, tangy feta dip is studded with bright green scallions for a fresh hit of flavor and color.
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A healthy barbecued portobello mushroom recipe with black bean and corn succotash.
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Dulce de leche is a classic caramel dessert. This easy pudding dessert is layered with caramel and Nilla Wafers® for crunch.
cooking.nytimes.com
These delicious cumin-scented potato pancakes are laced with leeks and crispy kale, adding a putatively healthy touch to the standard fried latke You can serve them with Greek yogurt, sour cream or crème fraîche But a chutney or yogurt blended with cilantro, mint and garlic would make for excellent eating as well
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This is a delicious unique variation of toasted pumpkin seeds. The seeds are actually candied and then tossed with pumpkin pie spice, sugar and salt. Easy to prepare and hard to mess up. Once you start eating them, you won't be able to stop!
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A super-speedy chili using pantry items for those nights when you need a warm and hearty meal but you just have a few minutes to get something on the table.
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As an appetizer or light lunch, these mini pizzas are easy to make and use readily available ingredients. Blue cheese adds a unique flavor, and pita bread is the perfect crust.
cooking.nytimes.com
This recipe is by David Tanis and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Credited as the birthplace of the first mixed drink with its signature cocktail,the Sazerac, The Roosevelt's Sazerac Bar has undeniable bragging rights.
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This salad is perfect for picnics.
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Remember to zest only the outer layer of the lemon skin: The white pith has an unpleasant bitter flavor.
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This recipe for Thousand Island Dressing is anything but usual, and is perfect for your next Reuben sandwich or grilled bratwurst.