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Spicy green curry dressing is tossed with green lentils and kamut grains for a zingy side dish for your summer barbecue. This salad tastes wonderful the next day as well.
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Toasted bread is topped with lardo, tomatoes, and garlic in this easy Italian appetizer called bruschette al lardo di Colonnata.
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You'll be happy you sought and found cake-flavored vodka when enjoying this adult beverage with pineapple juice.
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Take us out to the races! This lovely, brandy based cocktail is a deliciously sweet treat.
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Get Israeli Couscous Salad with Smoked Paprika Recipe from Food Network
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Creamy, tangy goat cheese and robust kale are a winning combination to fill rich, flaky empanadas.
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Get Sauteed Cherries with Grappa and Almonds Recipe from Food Network
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This light and refreshing cold pasta salad is loaded with Mediterranean flavors like olives, tomatoes, and Asiago cheese.
cooking.nytimes.com
This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe, from Julie Reiner of the Clover Club in Brooklyn, is a bourbon Manhattan, sweetened up with apricot and smoothed out with vermouth It’s a strong one, and it goes down easily (The New York Times)
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This filling vegetarian lentil and bulgur salad can serve as a healthy main dish for lunch, or a side dish for dinner.