Search Results (10,311 found)
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Pumpkin puree, nutmeg, and allspice lend a fall flavor to this hummus.
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Cream cheese seasoned with garlic powder, onion salt, Worcestershire sauce, and a bit of mayonnaise makes a delicious spread for cucumber sandwiches.
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This is an old family favorite. We especially like it for the Thanksgiving holiday. Originally submitted to ThanksgivingRecipe.com.
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Baked catfish is smothered with a tangy, spicy sauce made with mayonnaise, Dijon mustard, lemon juice, and hot chile oil.
www.delish.com
Serve this hearty slow-cooked lamb and potato dish with a Greek salad or steamed spinach.
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Haloumi cheese balances the sharp flavors of this salad.
www.simplyrecipes.com
Curried chicken salad spooned into endive "boats" for a crisp, delightful appetizer.
cooking.nytimes.com
This salad is light but fulsome, a scoop of punched-up tuna paired with the summer's best greens and some carefully considered vegetables Serve a soft cow or goat's milk cheese on the side with some crusty bread and a crisp, chilled rosé to cut into it all The goal is this: On a sweltering night, dinner must leave enough room for fresh peaches and vanilla ice cream, a fitting reward for finishing your vegetables.
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A shimmery and bubbly cocktail made with Goldschläger, lemon juice, and brut champagne.
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This delicious and naturally slightly sweet aperitif is amazing straight from the freezer but would also pair nicely at room temperature with dark chocolate...
Ingredients: figs, fig, vodka, lemon juice
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 2 hours 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: chickens, butter, salt, leeks, lemon
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Use this simple recipe with egg whites, confectioner's sugar, and lemon extract for perfect icing for your gingerbread houses!