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These appetizers are an explosion of flavor with turkey, crisp veggies, and the zing of chili paste.
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This light salad of Lebanese origin is a big favorite. Crunchy fried pita chips add delightful taste and texture. And a lemon and white wine vinegar dressing makes a snappy, light lunch or dinner.
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Braising endive gives it a tender sweetness to balance the hint of bitter.
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Semifreddo means "half cold" in Italian. Here it refers to the slushy mixture that brings texture and flavor to this classic Champagne cocktail.
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Chicken breast is topped with mozzarella cheese and capers and served with a creamy white wine sauce in this rich and tasty meal. Warm French bread is perfect for soaking up all that yummy sauce.
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This lush, stewlike dish is made with firm, creamy cannellini beans.
cooking.nytimes.com
This is the rare recipe for which I think it important to look at the picture — this updated one, not an intimidating old one — before beginning A single glance confirms that the dish is not technically difficult to make, though it is a bit laborious The leaves hold all the fillings, and the whole thing retains an odd calm beauty, the way a tree in bloom does.
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These open-faced pastrami sandwiches are topped with bright condiments like braised red cabbage and green cabbage in sour-cream sauce.
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This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
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Get Quick Fish Stock Recipe from Food Network
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If you love dunking pizza crust in ranch, this ranch roux is for you.