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This is a very flaky and very tasty prize-winning pie crust that mixes up nicely, but it is a bit tricky to roll out. So if you have a pastry cloth and a rolling pin, you 'll need them. Or try rolling this dough between lightly-floured sheets of waxed paper. This recipe yields one double-crust pie.
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This smooth and creamy dressing has the pungency of lemon juice and red wine vinegar and the sweet spiciness of oregano and garlic.
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Low in fat but high in protein, beans are one of Joe Bastianich's favorite ingredients. He uses white beans here, but he also loves making this recipe with chickpeas and flat gigante beans: "The bigger and creamier the beans, the better."
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Chef Eli Kulp prepares this dramatic seafood pasta dish with freshly made, toothsome black-and-white noodles, which he tosses with a big, briny seafood sauce and finishes with spicy pickled cherry peppers.
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This easy to make dough can be shaped into pretzels or long bread sticks.
Ingredients: yeast, water, sugar, salt, bread flour, egg
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Don't let their mini size fool you, these slow-cooker party meatballs are packed with flavor.
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This recipe for healthy skewers from Food Network's Iron Chef Cat Cora is great for grilling outdoors or baking in the oven when it gets colder.
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This recipe is by Bryan Miller and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Simple and quick chicken breast with apples cooked in broth, with a honey mustard sauce.
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Summer fruit at its peak needs only a little embellishment to make an elegant dessert.
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Dried apricots are a great addition to this holiday favorite!
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Chef John's recipe for roasted pork tenderloin with fresh plum sauce is great with any stone fruit and a delicious and colorful dish.