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Pepitas (pumpkin seeds) give this salad a nutty, chewy crunch, and the light, bright-tasting dressing accents the hearty veggie mix.
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Onion, garlic, olive oil, vinegar, soy sauce, mustard, and fresh rosemary are pureed to make a marinade for steak. It can be used with a variety of steaks, including tri-tip, flank, and sirloin.
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This recipe is by Jonathan Reynolds and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This grain-free tabbouleh, a perfect side for a Passover meal, comes from chef Michael Solomonov of Zahav.
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Get Beef and Guinness Short Ribs Recipe from Food Network
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Get Whole Grilled Snapper with Tomatoes, Pine Nuts, and Brown Butter Sauce Recipe from Food Network
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Homemade caramel cake with creamy caramel icing is a labor of love; everyone who tastes it will love you for baking this moist yummy treat.
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A tangy dressing with a pleasant bitterness from celery seeds.
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Potato salad, Wisconsin-style, is made with cheese curds. It would make a great side dish for brats.
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A tasty side dish of sauerkraut is mellowed and sweetened by onion, brown sugar, and sherry. Some people like to eat it with pork on New Year's Day for good luck.
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Brown sugar and lemon-baked pear halves filled with a brandied nut stuffing and topped with liqueur-scented whipped cream. Pretty enough, light enough, and easy enough for any occasion.
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Get Lemon and Herb Roasted Thanksgiving Turkey Recipe from Food Network