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This buttery crisp with a classic oat topping makes a colorful fall dessert.
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Get Lamb Kebabs with Pomegranate Glaze Recipe from Food Network
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Avocado, pomegranate, and quinoa salad is a refreshing, gluten-free meal for lunch or a side dish at potlucks or picnics.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 45 minutes, plus freezing. Tell us what you think of it at The New York Times - Dining - Food.
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This poured fondant petit four icing with hints of butter and vanilla is easy and perfect for glossy elegant cakes and desserts of any size.
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Kerry Simon's Asian-style sangria combines Sauvignon Blanc with green-tea-flavored vodka, but it can be made with plain or citrus vodka as well.
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This recipe so embodies everything about Liddabit and why they started the business that they just had to share it.
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This recipe is by Oliver Schwaner-Albright and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh watermelon, mint, and white rum star in this delicious and refreshing mojito recipe that makes a perfect drink for summertime parties and BBQs.
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This sangría recipe uses Lambrusco, a sparkling red wine, along with Cointreau, brandy, and gin to update a classic cocktail.
Ingredients: plus, lemon, lime, orange, brandy, cointreau, gin, syrup
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Get Vanilla Martini Recipe from Food Network