Search Results (2,607 found)
cooking.nytimes.com
This is an uncomplicated dish for warm weather and sunny days Olive oil, garlic, hot pepper, barely warmed tomatoes and tons of fresh basil are the only ingredients besides lobster and dried pasta, preferably a variety with a bit of texture, like frilly edged reginette, cooked perfectly al dente The only real work is cooking the lobsters and chopping the meat
www.delish.com
Chef Paul Kahan of The Publican in Chicago ages duck breasts on the bone in the refrigerator for up to 1 week. Boneless duck breasts can be aged using the same method, although the results won't be as dramatic; if you're short on time, use unaged duck.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 1 hour, plus chilling. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
These scuffins, a cross between muffins and scones, are a scrumptious mini treat flavored with milk chocolate, dried cherries, and coconut.
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Made with fresh Bing cherries, lemon juice, and a hint of almond, this classic cherry pie recipe is a nice variation on the sour cherry pie.
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Impress your friends and family with Chef John's twist on homemade cranberry sauce. This version--with fresh cranberries, dried cherries, whole spices, and tangerine juice--is sure to delight!
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Boxed cherry cake mix and cherry pie filling are the secrets for this very easy, and very flavorful, cherry almond pound cake.
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Dried cherries replace raisins, and melted toffee bits add a chewy topping in this delicious twist on traditional Canadian butter tarts.
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Make this richly flavored sweet cherry pie when the fresh cherries from eastern Washington are in season.
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Canned fruit and chopped nuts are folded into a creamy gelatin base in this cold salad.
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Red wine and cherry brandy are combined with frozen fruit juices to make a big batch of easy, fruity sangria that's ready to drink as soon as it's mixed.
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This is a perfect girl drink. Pink and sweet.