Search Results (14,010 found)
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Braised, tender baby artichokes add a taste of spring to any meal.
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A splendid concoction of cubed apples and pears, dried cranberries, a bit of flour, honey, and lemon juice is spooned into a baking pan, and then covered with a crumbly butter and nut mixture. Forty-five minutes later, the crisp is brown and beautiful.
cooking.nytimes.com
A salad, modeled on a traditional North African one, that is great for buffets The salad is modeled on a traditional North African salad of oranges, onions and olives I substitute thinly sliced fennel for the onions, and serve it over a bed of steamed couscous
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Cod cooked in tomato sauce with carrots, celery, and garlic. Also great with sole, or any other white fish.
www.chowhound.com
This red wine punch recipe is a cross between sangría and a tropical rum cocktail--with Yellow Chartreuse and Grand Marnier.
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Shredded Brussels sprouts salad with hazelnuts and blue cheese tossed in a citrus dressing is a refreshing way to prepare Brussels sprouts.
cooking.nytimes.com
This recipe is by Daniel Patterson and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Using a good-quality vodka and fresh lemon and lime juice along with some other special ingredients will make a terrific eye-opening batch of Bloody Marys for your next tailgate or football party.
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Lamb ribs are marinated in a wine honey mixture that's a mashup of Middle Eastern and European flavors, then roasted until tender.
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My mother-in-law gave me this recipe over twenty four years ago. I use it frequently and someone always asks for it. A mixture of tangy ingredients, onion and brown sugar creates one tasty sauce! This will keep in the fridge for several weeks.
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Pork, liver, and potatoes are cooked in a tomato base to make a stew elegant enough for special occasions.
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Creamy coleslaw dressing gets lots of flavor from the addition of buttermilk, olive oil, celery seed, and lemon juice.