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The particular joy of this dreamy dessert, which was named in honor of the Russian ballerina, is that the meringue base can be made in advance Then to serve it, drizzle the strawberries with a little balsamic vinegar and vanilla (a combination that brings out the fullest essential flavor of the fruit), whip some cream and arrange it all on a plate It’s magnificent, and deliriously easy.
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Get Turkey Roll-Ups Recipe from Food Network
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Enjoy this creamy cheese and sausage salsa dip during the Big Game, or any time!
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This quick and delicious appetizer is perfect for all occasions. Creamy, zesty and filled with tasty little shrimp, it's particularly good served with buttery round crackers.
cooking.nytimes.com
You smash half the chickpeas in this recipe to make a spread, sort of a warm rustic hummus enhanced with garlic cumin and hot pepper, along with a liberal drizzle of olive oil You can use either freshly cooked dried beans or canned chickpeas (also known as garbanzo beans), though freshly cooked is always preferable Tuck some into a pita for a vegetarian sandwich or serve as a dip to eat with bread and olives; a dollop of minty yogurt and a drizzle of tahini sauce make nice additions
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Chicken burgers with grilled Granny Smith apples and onions are topped with a sauce similar to a mild honey mustard, but using real maple syrup instead of honey.
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Get Gnocchi Pesto Pasta Salad Recipe from Food Network
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Avocado, tomato slices, and Swiss cheese are cooked between marbled rye bread for a gourmet grilled cheese sandwich.
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Smooth and creamy, with cream cheese, creamed soups, sour cream ...oh--and some chicken, too.
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This easy shepherd's pie is a layered casserole of ground beef and veggies in a homemade gravy. It's topped with Cheddar cheese mashed potatoes.
cooking.nytimes.com
The simplest way to keep white-meat chicken moist and make it flavorful is to put fat and flavor inside — to stuff it Here is a chicken-cutlet take on negimaki, the Japanese dish of thinly sliced beef rolled around scallions You need only briefly cook the scallions in soy sauce and mirin before wrapping some pounded-out chicken cutlets around them