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This recipe is by Nigella Lawson and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Pears simmer with red wine and spices in this light, simple classic.
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The addictive dressing on this salad is about to become one of your mainstays.
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Looking for a fun and easy summertime treat that is also patriotic? This red, white, and blue fruit salad is perfect for the 4th of July or other summer parties.
cooking.nytimes.com
In addition to the protein and other nutrients present in quinoa, red quinoa also has antioxidant-rich phytonutrients called anthocyanins present in the red pigment If you want a prettier, more intensely flavored cauliflower, take the extra step of roasting it (see variation below).
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The fiery little candies called red hots inspired this salad, in which beets get spiked with cayenne pepper and sweetened with maple syrup. Recipe By: Marcia Kiesel
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Get Figs in Red Wine with Herbed Goat Cheese Recipe from Food Network
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Delightful little bites to enjoy with a light airy frosting that is easy to make. Be sure to garnish these delicious cupcakes with an extra special sprinkle of edible gold flakes or coloured sugar.
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This homemade red velvet cake comes with a decadent, cooked cream cheese frosting for a dessert that's sure to impress.
cooking.nytimes.com
You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings
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Baked crab cakes are served with a homemade roasted red pepper remoulade creating an instant favorite appetizer!