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This recipe is by Melissa Clark and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This vegan recipe for banana cake is made without eggs, milk, or butter. One can add raisins or chopped nuts for extra flavor and variation.
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Roasted garlic and chives are simmered in a creamy risotto for an easy Italian-inspired dinner.
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Brazil’s national drink meets Spain’s sangría for one outstanding cocktail.
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Get Spicy West Indies Fish Recipe from Food Network
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Delicate angel hair pasta tossed in buttery herbs forms a base for asparagus spears cooked with pecans, topped with a salmon fillet and a butter-Dijon mustard sauce. It's an elegant but surprisingly quick meal that's sure to impress.
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No cream, but a potful of clam juice in this chowder with potatoes, thyme and bacon.
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Full of fresh citrus juice, a touch of almond syrup, and plenty of good rum, a mug of this punch is great for watching sunsets with friends.
cooking.nytimes.com
Green Goddess dressing — a creamy, piquant blend of herbs, garlic and anchovies — is good to eat on salad And it’s wonderful as a dipping sauce for vegetables But its best use may be as a marinade for roast chicken
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This recipe is a perfect refresher for a hot summer day or to quench a raging thirst! Absolutely delicious! To make it thick, simply use berries frozen!
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Get Pineapple Breeze Recipe from Food Network
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This is a chewy, healthy loaf of granola-wheat bread from the bread machine.