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cooking.nytimes.com
Leg of lamb is elegant, and one leg can feed a crowd Marinate it with a garlicky herb paste, the longer the better Overnight in the refrigerator is ideal, but even a few hours at room temperature will help
cooking.nytimes.com
This recipe is by Steven Stern and takes 35 minutes for meatballs; 30 minutes for farro salad; 5 minutes for carrot salad. Tell us what you think of it at The New York Times - Dining - Food.
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Get Waffles with Blueberry Compote and Lemon Ricotta Cream Recipe from Food Network
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Get Orange Sticky Buns Recipe from Food Network
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First you make a simple lemon custard, then you stir in cream cheese, and then comes the sweetened whipped egg whites. That 's the cloud-like part. This lovely pale yellow filling is then spooned into a baked crust and chilled. Serve with fresh, sliced strawberries or blueberries.
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This creamy Parmesan wing sauce is loaded with garlic and loaded with flavor and is quick and easy to prepare.
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Recipe for Orange, Fennel, and Arugula Salad with Ginger Vinaigrette, as seen in the February 2008 issue of 'O, The Oprah Magazine.'
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Recipe for The Best Guacamole, as seen in the December 2006 issue of 'O, The Oprah Magazine.'
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Majorly upgrade chicken breasts with a creamy, Mexican cream sauce.
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A high proportion of vegetables turns this pasta salad into a light, nutritious meal.
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White chocolate chips mix with lemon juice and zest to give these bar cookies a deliciously different flavor combination.
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This is a rich and creamy pie that 's a snap to make. Softened cream cheese is combined with sweetened condensed milk, peanut butter, lemon juice and vanilla. Freshly whipped cream is folded in, and then the luscious filling is piled into a graham cracker crust, drizzled with chocolate syrup and chilled.