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Pasta tossed with lemon-vodka-cream sauce and topped with scallops.
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Start your day off right!
cooking.nytimes.com
This recipe is by Julia Reed and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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You don’t need a mega-barbecuer to get slow-cooked flavor and tenderness.
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Swap watermelon for tomatoes in this fresh watermelon salsa made with habanero peppers, parsley, and avocado.
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The watercress in these roll-ups adds a peppery crunch to the roast beef's richness.
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Learn to make the original Mai Tai: premium aged rum, lime, orange curaçao, and orgeat. While this recipe takes less than five minutes to put together, we recommend...
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For these nutty little cookies, sugar cookie dough is flavored with lemon and orange peels and rolled in chopped nuts before baking.
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Learn to make a fresh guacamole recipe and never return to store-bought. Using cilantro, scallions, and serrano chiles, throw this recipe together in ten minutes...
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Chicken breasts filled with feta cheese and bacon are baked in an herbed lemon oil.
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Grandma grew up in rural NC and always made these for the family. They are so good ... I hope you enjoy these as much as we have.
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In this Jerusalem artichoke recipe, crispy prosciutto and bright mint elevate this humble vegetable to side dish stardom.