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This recipe is made with applesauce and lowfat buttermilk, but still makes a sensational appearance on the holiday table.
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Tarragon chicken salad with a hint of kelp in the yogurt-based dressing is the perfect dish to make for entertaining or barbeques.
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This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These super easy and tasty pork chops are baked in a sauce with maple syrup, vinegar, onion, and chili powder.
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This salad recipe with seared flank steak, bok choy, and rice noodles tossed with a Thai-inspired vinaigrette makes a healthy lunch or light dinner.
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Herb-scented mushrooms and breaded chicken simmered in a lemon wine sauce with tangy dollop of honey mustard.
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Chef John's recipe for miso-glazed black cod is his take on the dish made famous by chef Nobu Matsuhisa.
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This is the best bread recipe. Light and fluffy rolls that melt in your mouth. Can be used to make loaves or cinnamon rolls.
Ingredients: water, margarine, sugar, salt, yeast, flour, eggs
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This fabulous and light pasta salad with carrots, asparagus, tomatoes, and green onions can be made in advance or eaten immediately.
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A tender sour cream-enriched yeast dough is folded around fruit filling to make a cookie that's beloved all over eastern Europe.
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A puffy sweet-and-savory souffle combines sharp Cheddar cheese with sweet, caramelized apples for an easy treat they'll think you slaved over.
cooking.nytimes.com
Make this simple fennel-scented sausage to toss into pasta or onto pizza Par-cook large crumbles to fold into Thanksgiving stuffing or a pot of soup Or fry up patties and serve alongside crusty bread and a bowl of tender white beans doused generously in olive oil