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Fresh lemon juice, lime gelatin, and evaporated milk create a light, airy filling in this easy, no-bake chilled pie with a graham cracker crust. A nice bonus: The recipe makes two pies for the effort of one.
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Pureed peaches are soaked in tart white wine and triple sec and topped with sparkling wine for a refreshing and fruity sangria.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 10 minutes, plus 1 hour's refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
This cornbread is baked -- and served -- in a cast-iron skillet, giving it a crunchy crust.
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Get Quick Grape Spritzer Recipe from Food Network
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Fried shrimp and cardamom-chile sauce with herbed crema are sensational on flatbread.
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This peach blossom sunrise is a refreshing twist on the traditional tequila sunrise, using peach schnapps and champagne for the alcohol.
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This version of Southern fried chicken still has a crisp coating, but with less calories.
www.chowhound.com
Chilled chile con queso is an interesting break from the more familiar warm versions of the dip. Still creamy and delicious and perfect for scooping up with chips...
www.delish.com
Supersweet tomatoes will make this cold soup extra-delicious. But to enhance the flavor of even less-than-perfect produce, Melissa Rubel adds tomato paste, which has a rich, concentrated taste.
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Chef Jason Franey of Seattle's Canlis makes this sweet and tangy summer soup by marinating fresh peaches overnight with dried apricots, honey, vinegar, and olive oil and then pureeing the mixture.
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Get Chilled Beet Soup with Yogurt and Pepitas Recipe from Food Network