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A gluten-free recipe for glazed pistachio-citrus bars, made with ground pistachios, rice flour, and tapioca starch.
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The texture of the crispy phyllo and the crunchy filling are perfect here with the warm halloumi Most phyllo is sold frozen; defrost it slowly in the fridge, and handle with care Serve the baklava warm if you can — so that the cheese remains soft — straight out of the oven with some ice cream and a drizzle of the syrup
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Just what a Greek salad should be, chock full of hearty ingredients like tomatoes, cucumbers, olives, feta cheese, and of course beans, and done up with a zesty dressing.
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A strong rum and ginger beer cocktail with a dash of Cholula Hot Sauce.
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Green chicken is the dish that has originated from the Nilgiri regions of South India. This dish is one of our family favourites and I am so thrilled to share...
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This recipe is by Moira Hodgson and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A traditional Easter fruitcake decorated with marzipan balls that represent the 11 Apostles (Judas was excluded.)
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Pineapple juice, apricot nectar and limeade concentrate are combined with lemon-lime soda.
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This version features citron vodka, orange liqueur, and pomegranate juice.
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This recipe is by Amanda Hesser and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I bring this to many pot lucks. Everyone loves it. Mom has made this at most holidays.
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This cranberry sauce features fresh apple and pear.