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cooking.nytimes.com
If you love the combination of oranges, coconut and marshmallows found in a traditional ambrosia — the salad or dessert that often also contains pineapple, bananas, cherries and some kind of creamy dressing such as whipped cream or sour cream — you’ll adore this cake The coconut is baked into the cake layers and used as a sweet, shaggy garnish, while the oranges (in this case, diminutive, seedless clementines) are juiced into curd and sliced fresh for the filling Then, as a final, fluffy touch, a homemade marshmallow frosting tops it off
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These muffins combine the tart bite of fresh lemons with the crunch of poppy seeds. Made with Truvia® Baking Blend, this muffin contains 35% fewer calories and has 75% less sugar* than the full sugar version.
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Get Lemon-Pepper Fettuccine Recipe from Food Network
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The full color spectrum of bell peppers tossed in lemon juice and roasted with whole cloves of garlic are pureed with fennel infused vegetable broth to create this colorful low-fat soup.
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This fresh chanterelle mushroom soup with wild rice, parsley, and dill makes for an elegant, savory meal that can be ready in under an hour.
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A recipe for a misty Irish cocktail
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A classic flaky pie dough recipe that bakes into a perfect pie crust.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This condiment from Provence is a rich, briny paste of olives, capers, anchovies, and garlic.
www.delish.com
"I love skirt steak because it's just fatty enough, and it cooks quickly, which is great for dinner parties," says Vinny Dotolo. He serves the steak thinly sliced, with a lightly smoky, tangy paprika butter.
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Drain some low-fat yogurt overnight to make this yummy cucumber and dill flavored dressing.
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Recipe By: Grace Parisi