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Asparagus Mimosa! Asparagus spears, boiled until crisp tender, served with grated boiled eggs and a caper vinaigrette.
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This recipe has a lot of sweetness and spice, so if you're looking for a classic BBQ sauce that's easy to make, look no further. It is very popular with users of 'ceramic' type smokers and grills, (i.e. Primo, Kamado, Big Green Egg, etc.)
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A crisp, refreshing, quick side salad.
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Ring-shaped biscuits made throughout Southern Italy.
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Canned beets and carrots are pureed to make this delicious vegan tomato sauce alternative. Serve on pizza or as a base for chili.
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Cherries and pork may sound like a weird combo, but these are amazing, and a great way to use up all those summer cherries.
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Sprinkle mozzarella cheese over classic shrimp scampi and broil until bubbly for a company-worthy entree that is a snap to prepare.
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A quick, delicious entree that is sure to impress any guest, and so easy to throw together. Veal chops and portobello mushrooms, beautifully complemented by a rosemary and red wine reduction. Serve with a side of pasta and they'll think they're in Italy.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Farmers' Market Salad Recipe from Food Network
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You can wrap the salad in lettuce or stuff it into pitas for a heartier meal.
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This red wine sangria spiked with vodka and triple sec and made with 4 kinds of berries, cherry, and orange is sure to be a crowd-pleaser.