Search Results (14,010 found)
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A creamy white wine sauce made with Chardonnay and heavy whipping cream takes this shrimp scampi pasta to the next level.
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This cinnamon and pear fruit leather recipe combines sweet pears and warm cinnamon for an easy treat.
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Homemade boysenberry pie recipe with fresh off-the-vine boysenberries, a cross between blackberries, loganberries, and raspberries.
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These deviled lobster tails, broiled with a spicy mix of mayonnaise, tarragon, sriracha sauce, and lemon juice, are really easy to make.
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Mysterious forces have conspired to create this blue margarita.
cooking.nytimes.com
This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: grape, nectar, lime, lemon
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Watermelon and grape salad has an extra zip thanks to lemon zest and lime zest stirred into the mix; serve on a hot summer day.
Ingredients: watermelon, grapes, lemon, lime
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Rich, cheesy topping goes perfectly with mild flavored halibut.
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These cookies use corn oil instead of butter, which makes them great for spur-of-the-moment baking.
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Minced clams mixed with butter, onions, parsley, and bread crumbs, spooned into half clam shells and baked. Quahog Stuffies recipe.
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An aioli recipe using green garlic for a fresh and intense kick of garlic flavor.
cooking.nytimes.com
Nearly any vegetable tastes good browned in olive oil and showered with garlic, parsley and rosemary, but cauliflower is an especially good candidate for this technique The inherent sweetness of cauliflower begs for a hit of lemon and hot pepper too Serve hot or at room temperature.