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The soft and smoky flesh of broiled eggplant yields a memorable summer dip.
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Fresh California Asparagus and lamb are a great duo for lunch or dinner. Asparagus is in peak season right now and this year's crop is one of the best with plenty...
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Two layers of brownies with mint chocolate chip ice cream and a rich chocolate drizzle will put a smile on everyone's face.
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Warm chickpea salad seasoned with parsley and mint is the perfect accompaniment to chicken or fish and is quick and easy to make.
cooking.nytimes.com
This recipe is by Mark Bittman and takes About 15 minutes, plus 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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A bright favorite of summer, cherry tomatoes get an unorthodox treatment here Instead of being served plain or as part of a salad, they are tossed with salt and pepper and skewered and grilled until slightly soft and a bit blistered The tomatoes are then dressed in cool yogurt with mint and golden raisins and spiced with curry powder
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 25 minutes, plus 2-3 day' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This rich cake, made with ground pecans, cocoa, and a hint of coffee, is filled and frosted with a mocha cream, then garnished with pecan halves.
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Get Yogurt Braised Leg of Lamb Recipe from Food Network
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You can never have too many soup recipes. This hearty soup is definitely filling enough to serve as a main course.
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Get Asian Smoked Chicken Waldorf Salad Recipe from Food Network
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Get Yogurt Braised Leg of Lamb Recipe from Food Network