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Baker Gesine Bullock-Prado puts a spring spin on the traditional pavlova, folding nutty pistachios into the crisp and chewy meringue and mixing tangy rhubarb and strawberries into the cream that's piled on top.
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A sweet kugel made with apples, golden raisins, and pecans.
cooking.nytimes.com
Country-style ribs have enough rich porkiness to stand up to the strong flavors of Latin America, so, here, they are coated with an aromatic spice rub that gets some smoky heat from chipotle peppers, then braised in a combination of citrus juices and beer To avoid burning the spices, the ribs are coated with spice rub only on the side that doesn't get browned Though the pomegranate seeds are not essential, they do add a nice hit of tartness and texture.
cooking.nytimes.com
Though there are a lot of ingredients in this recipe, it's a straightforward chicken saute-and-sauce combination Brown the chicken -- dark meat is preferable -- then lightly brown the seeds, then soften the vegetables The tomatillos, if canned, provide enough liquid; if you're using fresh tomatillos you might need to add a little water or stock, but not much
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Get Spinach and Mushroom Enchiladas Recipe from Food Network
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Get Turkey Tetrazzini Recipe from Food Network
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Get Florida Lobster and Fresh Pappardelle with Tomatoes and Chives Recipe from Food Network
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A tangy buttermilk dressing ties together this pasta salad studded with asparagus, chicken, artichokes, and cherry tomatoes!
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Get Moist Roasted Whole Red Snapper with Tomatoes, Basil and Oregano Recipe from Food Network
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Stuffed between two oil-soaked pieces of bread, Chef John's pan bagnat, or pressed French tuna sandwich, is the ultimate picnic dish.
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Get Chicken Cordon Bleu Burgers Recipe from Food Network