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Honey mustard with a real kick of heat!
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Pureed peaches are soaked in tart white wine and triple sec and topped with sparkling wine for a refreshing and fruity sangria.
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These marvelous Christmas cookies combine chocolate with spicy gingerbread. "I was tired of basic gingerbread," says Matt Lewis. "And my connection to chocolate is really deep."
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Get Dom's Salsa and Guacamole Recipe from Food Network
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Bell peppers are stuffed with a simple mixture of beef, rice, and onion, then baked until tender. Leftover filling can be used to make a quick pasta sauce, or served with hamburger buns as a sloppy joe alternative.
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These individual tartlets have a Cheddar-spiked, buttery crust holding a filling of honey-drizzled roasted vegetables and creamy ricotta You can use any roasted vegetables here, changing up the mix to suit the seasons Late summer is perfect for some combination of zucchini, eggplant, peppers, tomatoes and even corn
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Get Goat Cheese and Herb Stuffed Chicken Breasts Recipe from Food Network
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Save time by using turkey sausage instead of making mini turkey meatballs from scratch.
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Consider using this cured duck, adapted from "Charcuterie: The Craft of Salting, Smoking, and Curing," by Michael Ruhlman and Brian Polcyn, as a garnish for salad; as a canapé, on a bit of toasted bread spread with Dijon mustard; or sautéed like pancetta.
Ingredients: duck, salt, white pepper
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Goat's milk transformed into goat cheese simply by heating and curdling the milk with vinegar.
Ingredients: goat, salt, white vinegar
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Get Breakfast Bruschetta Recipe from Food Network
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A splash of white wine and a sprinkling of basil simmer right along with garlic, parsley and clams, enlivening the basic sauce for this delightful clam linguini.