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If you've ever thought about drinking candy, then this recipe is for you. This whimsical martini is perfect for Easter or any gathering with friends.
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This cobbler combines huckleberries and peaches. Blueberries can be substituted if huckleberries aren't available. It's great served warm with vanilla ice cream.
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There are a lot of different ways to prepare salsa; this recipe puts a twist on the classic Mexican food item with the addition of avocado.
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Sunchokes, a.k.a. Jerusalem artichokes, are nutty-tasting and can be eaten raw or cooked. When roasted, they make a great change of pace from the usual crudités served with bagna cauda, the Italian olive oil, garlic, and anchovy sauce.
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The name of this salad sums it upboiled shrimp, a gutsy dressing, and tender greens. Mild Boston lettuce wouldnt usually support such a bold dressing, but here it works.
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Mussels steamed in a very light creamy tomato basil broth with a kick. You will not be disappointed.
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Roasted green bell peppers are stuffed with feta cheese and a mixture of rice and green onions.
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Get Simple Salad with Balsamic Vinaigrette Recipe from Food Network
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Get Collard Greens Recipe from Food Network
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For a kale salad to be successful, use the most tender kale you can find and cut it into very thin filaments or chop it very finely (or both) Curly kale and Russian kale are more tender than black leaf kale This is inspired by a wonderful salad I tried recently at the New York restaurant Northern Spy.
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Chopped scallions are sprinkled on a potato salad made with Yukon golds.
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Used as the base of Martha Stewart's Marbled Lemon Tart, this crunchy cornmeal shell is flecked with lemon zest and fresh sage.