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This recipe is by Jeannette Ferrary and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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It’s our take on the salad served at Monk’s Café of Seinfeld fame: big lettuce, big carrots, but our tomatoes are not quite like volleyballs.
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Fresh summer raspberries in raspberry jam on a buttery crust.
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Almond and coconut flavors complement the apples beautifully! Granny Smith apples work best, but any will do. Serve with warm custard for a simple yet delicious Autumn dessert.
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This is a pecan pie with a fruity twist. Coconut and plump raisins are stirred into a sweet pecan pie filling and baked. Serve with vanilla ice cream or freshly whipped cream.
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These cherry snowball cookies are quick, simple, and a delicious variation on the classic!
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Cool down—while transporting to the tropics—with layers of buttery graham cracker crust, pineapple, and whipped cream cheese.
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Because it's three layers, this sounds hard but it's worth it. My son is famous for making and taking these in to work. I've heard other names but here in the Northwest everyone knows them as Nanaimo bars.
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An aromatic, garlicky sauce of Balsamic vinegar and mushrooms graces this chicken dish.
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Fish sauce adds a new depth of flavor to the classic grilled rib eye.
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Get Lemon Lavender Cupcakes Recipe from Food Network