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Hasselback pears are arranged on a sweet cream cheese filling in a puff pastry in this gourmet pear tart that is great for fall celebrations.
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Shallots are the special ingredient in this easy, filling bruschetta. The tomato mixture tastes best when prepared ahead of time and chilled for approximately 1 hour.
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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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This recipe uses the same technique used to make duck confit.
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A classic eggplant dip with a perfect balance of seasonings, Chef John's Baba Ghanoush is great for a summer party. Serve with pita chips and fresh veggies.
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Basil hummus dip made with garbanzo beans, puréed with fresh basil, olive oil, toasted pine nuts, garlic, and lemon.
cooking.nytimes.com
“I was invited to cook dinner for Nora Ephron.” As was wont to happen at one point in New York Back in 2009, Sam Sifton was invited to a potluck in which “guests were meant to bring food inspired by Ephron’s career or by the woman herself.” He drew meatloaf, a dish she was known for Here, in this recipe adapted from Gourmet, he pairs beef, veal, pancetta and Parmesan
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Get Albacore Tuna with Celery and Walnuts Recipe from Food Network
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Get Blueberries-and-Cream Slab Pie Recipe from Food Network
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Crab imperial is a classic Maryland dish made with blue crab bound in a mayonnaise-based sauce. In place of the mayo, Michael Mina makes a hollandaise sauce, which makes the spread even silkier.
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Get Sangria Perea Recipe from Food Network
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A transporting mix of elderflower liqueur, Hendrick’s gin, and Meyer lemon juice.