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This recipe is by Mark Bittman and takes About 15 minutes, plus 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh grapefruit sections are arranged in the bottom of a baked pie shell and topped with a gelatin mixture for a refreshing tart-sweet pie. Serve with whipped cream.
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This Caribbean-inspired chicken marinade spiked with dark rum and cinnamon is quick and easy to make and perfect for summer barbequing.
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Cool and refreshing, this drink is perfect for weddings and showers.
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Roasted pumpkin seeds, onions, serrano peppers, garlic, cilantro, and apple juice are blended together for this sweet/savory spread.
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A little twist on the traditional pineapple upside-down cake with extra maraschino cherries and pineapple that tastes best served warm or at room temperature.
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Rolled oats, tomato juice, and onions combine with lean ground beef for an easily prepared meatloaf. It bakes in one hour.
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Light and airy buttermilk biscuits are topped with juicy, fresh strawberries in this dessert favorite.
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What a wonderful surprise the dressing is in this refreshing salad. Raspberry jam is swirled into raspberry vinegar, and then mixed with oil. This luscious dressing is tossed with the kiwi, strawberries, walnuts and spinach. Makes eight servings.
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Whiskey, lemon juice, and simple syrup are all you'll need to make this easy whiskey sour cocktail at home; garnish with a cherry if desired.
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This delicious pie recipe plays up one of the most popular fruit flavor combinations! Ripe bananas and fresh strawberries are cooked with honey and juice until soft and tender. The mixture is poured into a pie crust and topped with a lovely cinnamon and nutmeg crumble topping.