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Thin apple slices are rolled into roses to make these elegant mini apple pies with a lovely presentation that will impress your guests.
cooking.nytimes.com
Making zucchini pasta is simple, but there are some rules to keep in mind Green or yellow gold bar zucchini are better to use than the yellow, pear-shaped variety Zucchinis are firmer skinned and more cylindrical than other squashes, which works well in a mandoline
cooking.nytimes.com
This is a Greek-inspired pastitsio, a comforting béchamel-enriched mix of orzo, artichokes and peas Rather than butter, the béchamel in this dish is made with a couple of glugs of good extra virgin olive oil.
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Summertime parties are the best place for watermelon drinks; here is a recipe for a refreshingly minty, mango-flavored, rum and wine cooler.
cooking.nytimes.com
This recipe is by Marian Burros and takes 7 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Pie Baked Apples Recipe from Food Network
cooking.nytimes.com
I love the way the bulgur swells and fluffs after you let this comforting, nourishing dish sit once it’s cooked In fact, I liked the leftovers even more than the freshly made dish I also love the lemony flavor, the result of just a small amount of lemon juice added at the end of cooking
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Get Arugula-Prosciutto Pizza Recipe from Food Network
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Get Apple Pie Recipe from Food Network
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I made up this recipe based on an amazing dish I had at Foxley Bistro in Toronto and it's become a household favorite. I believe the restaurant version was made...
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This hummus turns out just the way I like it every time. I think you'll love how the distinct smoky flavors of chipotle and pimenton (smoked paprika) balance...
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A healthy halibut with spicy lemon-thyme vinaigrette recipe.