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These red bell peppers stuffed with lean ground turkey and brown basmati rice make a guilt-free weeknight family meal.
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Up your cocktail game with this fresh apple-ginger shrub, an infused vinegar that will add refreshing tartness to your drinks or sodas.
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These are soft sugar-type cookies made with sourdough starter to give them a little extra tang.
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Sliced cucumbers are tossed in a sesame-chili vinaigrette for a simple Japanese-inspired salad.
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Try this Korean-style salad dressing over spinach.
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Virginia eggnog takes classic eggnog and adds whisky and rum for an extra boozy drink for the holiday season.
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Cooking this pilaf in a rice cooks saves space on your stove for cooking other things. Make this vegetarian by using vegetable bouillon instead.
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This recipe is by Florence Fabricant and takes 5 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Chef John serves mini ravioli in a creamy sauce flavored with tangy Gorgonzola and Parmesan for a quick gourmet dish. It's topped with diced apple and toasted walnuts.
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Fresh strawberries and cream cheese are a naturally delicious combination in this cobbler-like dessert.
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Homemade espresso sugar cubes are simple, fun, and make great gifts for coworkers, friends, and teachers!
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Asian-style tuna tartare recipe with soy sauce, fresh ginger, and sesame seeds.