Search Results (2,580 found)
cooking.nytimes.com
Here's a sophisticated yet simple way to prepare spring's trademark vegetable Steam the asparagus Brown a knob of butter in a sauté pan and toss in a handful of chopped walnuts, garlic and fresh thyme (lemon thyme if you can find it)
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Get Maple Plum Compote with Walnuts and Vanilla Yogurt Recipe from Food Network
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Salad greens, Granny Smith apple, feta cheese, and walnuts are tossed in a blueberry balsamic dressing in this colorful fall fruit salad.
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A refreshing mix of crunchy cucumber and watermelon, tomato, and a little mint and ricotta salata cheese.
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A delicious coconut cake made from a cake mix with coconut cream cheese frosting and garnished with toasted coconut.
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Mayonnaise and the juice from canned maraschino cherries bring together an assortment of fruits and celery to make a crowd-pleaser of a fruit salad.
cooking.nytimes.com
This moist loaf, made with olive oil and yogurt, is less sweet and more complexly flavored than most zucchini breads Grated lemon zest gives a gentle brightness, while brown sugar adds a caramel sweetness, and cinnamon makes it spicy and rich Serve slices plain or buttered, or spread thickly with cream cheese for a more tangy and luscious variation.
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Microwave fudge made with semi-sweet chocolate and sweetened condensed milk.
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This delicious, Indian-inspired dish is made by quickly cooking chicken and shallots with curry paste, then bathing everything with a coconut milk-mango puree!
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Easy to make and oh so good!
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Brown sugar and lemon-baked pear halves filled with a brandied nut stuffing and topped with liqueur-scented whipped cream. Pretty enough, light enough, and easy enough for any occasion.