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This recipe is by Craig Claiborne And Pierre Franey and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Pimento cheese spread and macaroni and cheese are both beloved Southern dishes; it's only natural to combine them. This super creamy cavatappi has a nice bite...
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An easy homemade corned beef recipe that's brined with traditional spices.
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Get Rib-Eye Quesadillas Recipe from Food Network
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If you like lemons, then you'll love this creamy pie. The lemon custard filling is sandwiched between a crunchy meringue crust and whipped cream.
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Pomegranate Molasses is a syrup used in Middle Eastern cooking. It has a bright ruby red color, and its sweet and sour flavor goes well with so many other ingredients. It is commonly available in Middle Eastern markets, but is easily made at home if you can get pomegranate juice, now easily found in supermarkets.
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Grilled salmon with plenty of lemon is topped with a creamy garlic sauce in this dinner perfect for summer nights.
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Combined with velvety Yukon Gold potatoes, Jerusalem artichokes (a.k.a. sunchokes) lend their sweet, nutty flavor to this golden bread crumb-topped gratin.
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Slather a bit of the Big Easy on your next chicken salad sandwich.
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A Jewish-American breakfast classic becomes an addictive appetizer.
cooking.nytimes.com
This mouthwatering summer sorbet is an adaptation of one served at the River Café in London Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon – it all works together beautifully.
Ingredients: lemon, sugar, strawberries, lemons
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Yellow cake mix makes for a tasty crust in this fruit pizza layered with cream cheese, fruit, and a homemade fruit glaze.