Search Results (10,298 found)
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Drambuie is a malt whiskey liqueur. It's used in the fruit mixture for this chocolate fruit cake recipe, which yields a round cake and six jumbo muffins.
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Try this spicy, creamy sauce on Chef Donald Links's Grilled Pork Skewers.
www.chowhound.com
This pear tart recipe is a runner in my family and I’m sure that once you make it, it will join your home as well.
Ingredients: cream, pears, lemon juice, clove
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Enjoy Chef John's recipe for remoulade sauce, made with mayonnaise, Dijon mustard, dill, and capers over crab cakes or with any grilled fish.
cooking.nytimes.com
This recipe is by Maura Egan and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
I’m convinced that parsley, used so abundantly in the cuisines of Greece, Turkey, the Middle East and North Africa, is one reason those diets are so healthy In addition to being an excellent source of vitamins A, C and K and a good source of iron and folate, it is rich in volatile oils (which give it its astringent flavor) and flavonoids The volatile oils contain components that have been shown to inhibit the activity of harmful elements in the body, and studies have attributed antioxidant properties to the flavonoids, particularly luteolin
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Make this shaved asparagus salad recipe when asparagus season peaks: Thin slices of raw asparagus are coated in a lemon vinaigrette.
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A very simple soup that gives off a complex aroma and flavor. One taste of these prawns in the spicy and sour broth will send your taste buds to the tropics.
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Italian butter beans are big and creamy, but if you can't find them, substitute any large white bean. Chef Annie Somerville lets the beans marinate in the dressing for at least a half-hour, so they're extra-flavorful.
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Strawberry cake mix gets filled with homemade strawberry puree and baked in these strawberry shortcake-like cupcakes. They're topped with a lemony cream cheese icing, and for strawberry lovers, extra strawberry puree.
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For a perfectly simple dinner, serve this salmon with grilled or broil asparagus and a mix of California brown and wild rices. Developed by California Grown...
cooking.nytimes.com
This recipe, adapted from the Los Angeles restaurant Mozza, dresses mixed frisée lightly, with a simple dressing of two kinds of mustard, lemon juice and olive oil It's done in minutes, and serves as a light, tart side for pretty much any occasion, whether a holiday feast or a weeknight meal.