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Sweet cranberry pork chops simmered to perfection.
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Bow-tie pasta and ham mix with bell pepper, tomato, and green onion in this mayonnaise-based picnic salad.
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For a tasty twist on the classic BLT, Wolfgang Puck tops his bacon, lettuce, and tomato panini with succulent shrimp.
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Make your own sports drink with just a few ingredients you probably already have, and adjust it to suit your own individual taste.
cooking.nytimes.com
I like to serve this with baby potatoes or fingerlings, which I cook in salted boiling water before I begin the fish, then drain and keep warm in the covered pot.
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This rich Mediterranean butter cookie is named after the Arabic word for 'swoon', ghraybeh. The key ingredient for these exotic treats is the semolina.
cooking.nytimes.com
This recipe is by Karen Baar and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Grilling this gingery crisp gives it an extra caramelized flavor, great for tailgates or barbecues.
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This carpaccio has it all: buttery beef tenderloin, fresh Parmigiano-Reggiano, arugula, and just the right mustard-lemon tang in the dressing.
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The herb roasted pheasant with wild rice stuffing recipe is from the 2009 Inaugural Luncheon is courtesy of Design Cuisine.
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Flour coated chicken sauteed with a mushroom and Marsala wine sauce. Mmmm, rich Marsala sauce, tender chicken - this recipe is sure to please!
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This pasta dish combines Italian sausage, red bell peppers, and your favorite pasta sauce, for a simple and satisfying supper.