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The wildly popular mojito cocktail lends its flavors of rum, mint, and lime to a sorbet that's perfect on a hot summer's day.
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This recipe is by Suzanne Hamlin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Spinach and artichokes mingle in a creamy and cheesy sauce for a tasty dip.
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Whole wheat dough filled with a raisin and date filling is rolled out into these sweet Indian flatbreads, or holige, pan-fried in ghee.
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The bread machine does the heavy work, but you still boil and bake these bagels. Top them with poppy seeds, garlic or whatever pleases you.
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Vegan pizza made with herb-roasted garlic, nutritional yeast-based sauce, and homemade crust is a tasty way to enjoy pizza without the dairy products.
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This recipe is by Bryan Miller and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This fun riff on pesto uses scallions and parsley in place of basil.
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This beauty of the sauce is that is not cooked and is fast an easy to prepare. It's made from fresh ingredients that inhance any pasta dish.
Ingredients: tomatoes, olive oil, basil, garlic
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This recipe is by Mark Bittman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Seasoned pork loin chops baked with apple cider and Worcestershire sauce and finished with sherry make even the pickiest eaters say, 'Wow!' Serve with mashed potatoes.