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This refreshing salad of fennel, onion, red grapefruit, and apple is topped with toasted walnuts and basil and served with a light citrus dressing.
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Sure, it takes time to marinate, but after a day, youre rewarded with a pork roast that is simply magnificent.
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Smoke your salmon atop a bed of fennel, then serve with a cherry tomato-fennel frond salad.
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This milkshake version of a Dark 'n' Stormy cocktail combines vanilla ice cream with rum, lime, and ginger.
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Chutney is a favorite British condiment for everything from cheese to roasts. This sweet-and-smoky version is perfect with crackers as a starter, spread on a grilled cheddar sandwich, or served with roasted pork.
cooking.nytimes.com
This is an easy but elegant cocktail snack to serve year round, but it’s especially nice during the holiday season as a reward for bearing up with frigid winter weather Essentially, it’s a large buttery cracker, garnished with smoked salmon and cut up like a pizza The pastry rounds may be baked ahead and left at room temperature
cooking.nytimes.com
This quickly made, exceedingly delicious recipe is a springtime celebration of peas: snow peas, sugar-snap peas and garden peas, all freshly shucked (Of course, you can use only one kind, if you prefer.) A touch of pancetta adds a salty umami to the peas' sweetness Good ham or thick-sliced bacon also work, and, for a vegetarian version, you can use roughly chopped green olives
cooking.nytimes.com
This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Classic Fish and Chips Recipe from Food Network
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This tangy honey mustard dressing is creamy with non-fat Greek yogurt.
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Using whole milk yogurt and just a bit of mayonnaise keeps this homemade tartar sauce rich and creamy, but with less fat.
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After tweaking with several other margarita recipes, I finally found a way to get that 'real' margarita taste in a pitcher size for parties.