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cooking.nytimes.com
Like cabbage, raw brussels sprouts do well when shredded and mixed with a tart apple, lemon juice and zest, and a dressing of Dijon mustard and mayonnaise It’s not a traditional slaw, but the concept is the same Serve this immediately, or give it some time in the fridge to let the flavors meld
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Get Lemony Orzo Chicken Soup in a Jar Recipe from Food Network
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Twas the night before Christmas... and you forgot the fruit cake. Head straight to the kitchen with this recipe: it doesn't require weeks of soaking dried fruit and it's out of the oven in 45 minutes.
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Get Peach and Blueberry Crumbles Recipe from Food Network
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Get Three-Color Poached Pears Recipe from Food Network
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This recipe for Koeksisters (cake sisters), or South African donuts, calls for soaking the cakes in a lemony ginger syrup.
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East meets West in this fusion red snapper with strong Chinese flavors like ginger and garlic that is prepared with simple French techniques.
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Delicious punch! Great for holidays, showers, parties! Make extra!
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We usually makes this dessert with Arkansas Black apples; the dense, tart apples are harvested late in the season, making them a good Thanksgiving choice. Granny Smiths are an easier-to-find alternative.
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Get Salmon Cakes with Salad Recipe from Food Network
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A satisfying pasta recipe from Michael Symon with Swiss chard, chorizo, cannellini beans, orecchiette, Parmesan, and a squirt of lemon juice.