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cooking.nytimes.com
This simple, refreshing salad from Alice Waters, the founder and owner of Chez Panisse, the legendary Berkeley restaurant, can be served as a first course or to revive the palate between the main course and dessert It came to The Times in 2010 when the Well blog featured a number of recipes from “The Food Network South Beach Wine & Food Festival Cookbook: Recipes and Behind-the-Scenes Stories from America’s Hottest Chefs."
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Pretty and delicious, too! The combination of the purple cabbage (a little sweeter than the green) and the apples is awesome. The dressing is my Grandma's recipe. You will be sure to impress your guests!
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Grits leave the breakfast table in this no-fuss, impressive side.
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BRB, dying from cuteness overload.
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A cocktail recipe of sherry, vermouth, and bitters, with a flamed orange peel as a finishing touch.
Ingredients: dry sherry, vermouth
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This recipe has grapes muddled with pisco then topped with champagne or sparkling wine for a light and floral cocktail.
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Boiling (before baking) makes an excellent batch of plain bagels that you can simply enhance with sesame seeds or onion.
Ingredients: flour, yeast, water, sugar, salt
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The dough for these plain white bagels can be prepared in the bread machine or kneaded by hand. To cook, simmer them in boiling water and then bake in the oven.
Ingredients: flour, sugar, salt, yeast, water, margarine
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Get White Buttons and Crimini with Mussels and Hazelnuts Recipe from Food Network
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A change from the red velvet standard cake recipe.
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A moist bundt cake, drizzled with two types of chocolate.