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Serve these sweet carrots as a side dish with Cat Cora's Lamb Chops with Asparagus and Feta Salsa Verde.
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Get Cranberry-Brie Bites Recipe from Food Network
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Chilled heavy whipping cream, condensed milk, and fruity orange liqueur are all it takes to create this incredibly smooth, boozy ice cream.
cooking.nytimes.com
The best place for a salad on the Thanksgiving menu is at the beginning of the meal, before everybody fills up We often pass around plates of this vegetarian chopped salad (no bacon) to accompany the drinks before we sit down at the table The salad is a great mix of bitter and sweet flavors, juicy and crunchy, and comforting, too
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Cucumber, mushrooms, ginger, and lime make this refreshing Asian inspired salad for 2, which can be served as a spicy vegan main dish.
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Get Jack the Pumpkin Recipe from Food Network
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Known for his seafood dishes, Chef Deletrain adds shrimp to this light, summery, tomato-based gazpacho.
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This recipe for egg fried rice with cucumber is a great way to use leftover rice, creating a quick and easy, Asian-inspired lunch or dinner.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This Atholl Brose Cocktail recipe consist of blended Scotch whiskey, honey syrup, cold-process coffee concentrate, oat-infused milk and grated nutmeg.
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A potent cocktail that combines vodka and beer, this drink may leave you with a bad hangover.
Ingredients: vodka, tabasco, beer
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Get Raspberry Mimosa Recipe from Food Network