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Highly flavorful beef bouillon soup made from beef oxtails.
cooking.nytimes.com
Fig jam is a perfect way to preserve a surfeit of this seductive fruit The added touch here, beyond the fruit, sugar and lemon juice, is the small amount of balsamic vinegar, which intensifies the sometimes elusive flavor of the figs This jam is wonderful stirred into plain yogurt.
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Sweet-hot relish and chipotle pepper powder add a nice kick to this spicy egg salad, which is perfect for sandwiches at summer picnics.
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This risotto dish requires plenty of stirring and patience, but the payoff is a cheesy rice side dish with pumpkin that everyone will love.
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Guacamole Deviled Eggs! Hard boiled eggs and avocado are made for each other in these creamy, tasty deviled eggs. No mayo needed.
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This picante dressing is great on fries with cheese and bacon, with chicken fingers, burgers, or on a red leaf, cucumber and tomato salad.
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The full color spectrum of bell peppers tossed in lemon juice and roasted with whole cloves of garlic are pureed with fennel infused vegetable broth to create this colorful low-fat soup.
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Cream cheese seasoned with garlic powder, onion salt, Worcestershire sauce, and a bit of mayonnaise makes a delicious spread for cucumber sandwiches.
www.delish.com
Thanks to walnuts and kale, this killer riff on pesto is anything but classic.
www.delish.com
The best way to make spinach-artichoke dip taste even more delish? Adding Boursin for a supremely creamy texture.
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This no-bake cheesecake requires just 4 ingredients: a ready-made graham cracker crust, cream cheese, condensed milk, and lemon juice--it sets up in just 3 hours in the fridge!
cooking.nytimes.com
Pimm’s No 1, a gin-based liqueur, is named after James Pimm, the bar owner who created it in the mid 1800s By the 1860s, it was bottled
Ingredients: sugar, cucumber, pimm, gin, lemon juice