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cooking.nytimes.com
To make a sorbet is to perform alchemy, to transform a perfectly ripe, sweet piece of fruit into a distillate of itself These are lofty words for a simple process, which boils down to making a plum purée and a honey-thyme syrup, mixing them together and freezing the whole thing The pinch of ascorbic acid, or vitamin-C powder, is there to prevent browning of the fruit
Ingredients: sugar, thyme, plums, honey
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Get Black-and-Tan Pork With Spicy Ale Slaw Recipe from Food Network
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Get Black Pepper-Basil Farmer's Cheese Bruschetta with Tomato Recipe from Food Network
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Get Barley Salad With Ham and Black-Eyed Peas Recipe from Food Network
cooking.nytimes.com
This bold-flavored cauliflower dish is a perfect riposte to winter blues It combines three sunny Mediterranean flavors with white and wintry cauliflower, which is brightened hardily It all takes under half an hour, because the only real cooking is boiling the cauliflower, and the rest is just letting the olives, capers, chiles and some garlic and lemon get acquainted.
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Black-eyed peas are a surprise ingredient in this skillet supper with Italian flavors of sausage, tomatoes, and whole-wheat spaghetti cooked together and topped with Parmesan cheese.
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Get Black Grouper with Sofrito and Rock Shrimp Toast Recipe from Food Network
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Get Linguine with Butter, Pecorino, Arugula and Black Pepper Recipe from Food Network
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A rich baked ziti Alfredo recipe with chicken and broccoli.
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Roasted pork loin is seasoned with onion powder, garlic powder, and pepper -- simple and delicious.
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Try these crepe-like items for an Indian-style breakfast made with lentils and rice.
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The spiral shape of the fusilli scoops up plenty of creamy sauce. This pasta would also make a nice side dish with roasted meat or chicken, in which case it would serve six.