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cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Baby spinach is topped with a colorful array of fruit in this easy salad.
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This satisfying stew, filled with tender meat and vegetables, is just the cure for a chilly evening.
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This one came about because my husband's diabetes limits the kind of sweets we can have. Dark chocolate is a solid go-to staple in our house, as are nuts. We...
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Cedar plank salmon can be baked in the oven or barbequed on the grill with this easy recipe.
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An old boyfriend's mother used to cook this for me whenever I ate over. Cheese tortellini are served in a creamy tomato and spinach sauce. I love it!
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This hot shrimp and crab casserole is always a hit on the buffet table.
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Toasted with a reduction of cranberry juice and maple syrup, this healthful mix of whole grains, seeds, and dried fruit is the perfect start to an autumn day.
cooking.nytimes.com
The rose petals look lovely here, but don’t worry if you can’t get hold of any With the pomegranate seeds there, the granita looks wonderful without them Be sure to leave enough time for the liquid to properly freeze into crystals, about 8 to 10 hours.
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Whip up a quick and easy bechamel sauce and layer it with leftover chicken and rice, broccoli, and cashews for an unforgettable casserole.
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This berry filling is tart and fruity, and superbly balanced by the crisp, buttery shortbread crust.
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This makes the best shrimp! Remove from skewers and serve on a bed of pasta with sauce for a great meal.