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cooking.nytimes.com
This recipe is by Alice Hart and takes 2 hours 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Mahi mahi fillets are encrusted with black and white sesame seeds, and pan seared. The sauce is rich and creamy, and flavored with soy, ginger, shallots, and shiso (a Japanese herb related to basil and mint).
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Get Corn Bread Recipe from Food Network
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Impress the dinner table with this exquisite frozen pie dessert topped with slow-simmered cranberries.
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Get Vegan Basil Pesto Recipe from Food Network
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This authentic Jamaican recipe is really easy to make. It uses ripe plantains (which are a relative of the banana) as the filling. Enjoy!
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Try Chowhound's Manhattan: rye whiskey or bourbon, sweet vermouth, angostura bitters, and a maraschino cherry. This five-step recipe includes photos and a full...
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A homemade eggnog custard is poured into a pecan crust, topped with spiced whipped cream.
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This recipe is adapted from "Martha Stewart's Hors d'Oeuvres Handbook."
Ingredients: pecan, flour, butter, blue cheese
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The pie dough may be made one day ahead and refrigerated, well wrapped in plastic, or frozen up to one month.
Ingredients: flour, salt, sugar, butter, water
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Make this simple cranberry punch a holiday tradition this coming Thanksgiving, Christmas, or New Year's.
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Get Pucker Up, Yvonne! Recipe from Food Network