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A simple-to-make baked scallop dish is dressed up with a lemony sweet and tart glaze that adds a hint of garlic and shallot.
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This recipe is by Molly O'Neill and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Spongy vanilla cake can be made vegan with the use of soy milk and canola oil in the batter. Top with your favorite vegan frosting.
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You don’t need a mega-barbecuer to get slow-cooked flavor and tenderness.
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Chicken is marinated in a spicy piri piri pepper sauce, then grilled for this simple but flavorful African-inspired recipe.
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Cucumbers, sweet onions, and fresh herbs roast in the oven for a different twist on a summery roasted vegetable side dish.
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Marinated duck breast and water chestnuts are wrapped in bacon and broiled to perfection in this tasty appetizer.
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Spicy, moist, sweet pumpkin cupcakes with a cream cheese maple syrup butter frosting. Uses Red Mill gluten-free flour mix made from potato starch, garbanzo flour, tapioca flour, sorghum, and fava.
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White wine, lemon juice, and soy sauce flavor this marinade for swordfish steaks cooked out on the grill.
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Recipe for Between the Sheets, a strong, spirited cocktail with rum an cognac.
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This sweet and savory side dish is a foolproof way to get some fresh summer produce into your family at mealtime. Jalapeño adds a deliciously spicy contrast, but leave it out if you're feeding a finicky group.
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Get Hollandaise Sauce Recipe from Food Network