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A weeknight chicken dinner takes an unexpected turn with pomegranate seeds and maple syrup.
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This soup is a derivative of the garlic soup served in Spain, but with no eggs, and a Mexican kick! Definitely a good choice to cure colds and on a winter night.
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Creamy smooth frozen yogurt gets a little richer with the addition of half-and-half. Ripe summer strawberries are sure to make this a family favorite.
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Get Iceberg Wedge Salad with Creamy Gorgonzola Dressing Recipe from Food Network
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These delicate little green cookies are made with pistachio nuts, pistachio pudding mix, and avocado for the perfect St. Patrick's day treat.
cooking.nytimes.com
This recipe is by John T. Edge and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Spicy pickles have never been so simple! Just follow this recipe for homemade pickles made with garlic, dill, and cayenne pepper.
cooking.nytimes.com
This is based on a number of Greek dishes that are made with barley rusks, rock- hard twice-baked barley bread slices that are sold in bakeries and reconstituted for delicious salads and soups You can make the rusks with any hearty country bread, just by drying out thick slices in a low oven The authentic Greek version of this recipe has a lot more olive oil and garlic
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These Panko breadcrumbs seasoned with Dijon and thyme instantly upgrade any type of meat, especially this juicy pork tenderloin.
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This panini is giving the BLT a serious run for its money.
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Recipe for Roasted Asparagus Salad with Goat Cheese and Bread Crumbs, as seen in the April 2009 issue of 'O, The Oprah Magazine.'
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Get Caramelized Plum-Ricotta-Black Pepper Crostini Recipe from Food Network