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cooking.nytimes.com
This recipe came to The Times in 2003 from Rebecca Charles of Pearl Oyster Bar, an outpost for Maine coastal cooking on Cornelia Street in Greenwich Village It is easy to whip up on a summer day when company is coming and there’s lots to get done "Use the blackberries more as an accent," she said at the time
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This recipe is from my Grandmother's cookbook she made to pass to all her grandchildren. They come out very, very crisp with a wonderful dill flavor. The red pepper flakes give them a nice punch. They are much better than the recipes that call for cooking the beans first.
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By creating a crisp grated Parmesan cheese crust as the base of this omelet, the eggs turn out moist and tender.
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Get Stay Crisp Layer Salad Recipe from Food Network
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Get Berry Crisp Dump Cake Recipe from Food Network
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These crispy chocolate cookies with a hint of mint taste just like the beloved Girl Scout treats, Thin Mints®.
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If you don't have blueberries, you can vary the filling using stone fruits, plums, or other berries.
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Get Berry Crisp with Plums Recipe from Food Network
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This recipe gives a fruity version of coleslaw with yogurt instead of a mayonnaise-based dressing.
Ingredients: pineapple, coleslaw mix, apples
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Get Micro-way-cool Bacon and Green Beans Recipe from Food Network
Ingredients: crisp bacon, green beans
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This recipe uses chopped apple and apple juice to make delicious apple muffins from scratch.
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Pretty and delicious, too! The combination of the purple cabbage (a little sweeter than the green) and the apples is awesome. The dressing is my Grandma's recipe. You will be sure to impress your guests!