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This scallop and spaghetti dinner with a creamy sauce is fast and easy. The scallops cook a bit longer than many chefs do, but that gives the dish more flavor and they're still tender and moist.
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The beauty of this quick, simple soup recipe is in its layers of bright and carefully balanced acidity Golden beets, puréed with buttermilk and lemon juice, have a sweet, gentle twang; Erin French, a chef from Freedom, Me., takes things even further, garnishing each bowl with fresh herbs, finely chopped shallots macerated in rice wine vinegar, and dollops of sour cream Serve this soup as a side or with crusty, garlic-rubbed grilled bread to make it a meal.
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Peppery arugula leaves and sweet fennel bulb are topped with toasted pine nuts and Parmesan, then tossed a tangy lemon dressing.
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Get Pineapple Gin Punch Recipe from Food Network
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This recipe is by Bryan Miller and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Lobster tails topped with crab dressing make an exquisite but surprisingly simple meal for two. Serve with fresh lemon wedges.
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Button mushrooms stuffed with crab and Monterey Jack cheese make a delicious bite-size appetizer. Your guests are sure to be dazzled!
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A classic New Orleans cocktail recipe that uses gin, citrus, egg white, cream, and orange flower water and is great with brunch.
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Emma Galloway of My Darling Lemon Thyme knows what it's like to be drowning in zucchini, which is why she came up with this light pasta dish.
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Get Blueberry Cake with Lemon-Mascarpone Cream Recipe from Food Network
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Just mix together grapefruit and grape juice frozen concentrates and stir into cold sparkling water for a fruity soda drink that anyone can make.