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This is an easy blueberry crisp recipe using tapioca, orange juice, and cinnamon for a quick summertime favorite.
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Made with carp roe, lemon juice, and milk-soaked bread crumbs, this Greek specialty goes great with pita bread.
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This recipe has apple cider that's mulled with cinnamon, clove, orange, and honey, and spiked with amontillado sherry.
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A fast and simple tart made with puff pastry, goat cheese, fresh cherry and grape tomatoes, and drizzled with a balsamic vinegar reduction.
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Arugula pesto is peppery and bright. The trick is to blanch the arugula and squeeze it dry, so when you blend it with the pine nuts, garlic, olive oil, and cheese, the resulting pesto isn't too wet.
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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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Get Wheat Berry and Farro Salad Recipe from Food Network
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For a light dish that takes advantage of fresh ingredients, try this.
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This four-layer dressed-up Black Forest cake is a great make-ahead dessert, and so easy a teenager can make it with just a few ingredients.
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Filling the pockets of each chicken breast with mozzarella guarantees that the chicken itself is beautifully tender. The chicken can be prepared in advance and then baked at the last minute.
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Classics never go out of style - this rich and creamy cheesecake is, as always, irresistible.
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Fresh zucchini, mushrooms, and tomatoes only need a bit of olive oil and a generous sprinkle of kosher salt and black pepper to make this grilled side dish.