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Romaine lettuce and cabbage are the base of this salad fruit and nuts and dressed with creamy poppy seed dressing.
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Pork loin roast is stuffed with pistachios, cranberries, and raisins then rubbed with a garlic-herb-salt mixture and roasted for a fabulous holiday main dish.
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One nice feature of this dish is that you can cook and bake the pie in the same skillet.
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Here is an easy, fast recipe for an appetizer redolent with the deep flavors of summer Wait until the caponata is finished before toasting the bread (The New York Times)
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Get Apple-Bread Pudding Cake Recipe from Food Network
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Get Angel Hair Pasta With Walnut-Carrot Sauce Recipe from Food Network
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Get Ragu-Stuffed Peppers Recipe from Food Network
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Get Ragu-Stuffed Peppers Recipe from Food Network
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This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This traditional Irish sweet bread is known as barmbrack, or bairin breac in Gaelic, or speckled loaf, since it is run through with raisins This is a perfect bread for breakfast or tea, spread with good butter, toasted or not The recipe has been adapted slightly from one by the well-known Irish cookbook author Rachel Allen; her original calls for chopped candied peel instead of citrus zest, and fast-rising yeast instead of dry active yeast.
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Stephanie Izard's rich, chunky mushroom ragout is great on everything from seared halibut to sautéed scallops and pasta. Use vegetable stock instead of chicken stock for a great vegan sauce.