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Everyone loves banana splits. But, hey, when the bananas are grilled to caramelized perfection and then topped with goodies watch out! This recipe is from "Emeril at the Grill" by Emeril Lagasse.
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This pineapple upside down cake is made in an iron skillet. It's quick, easy and so beautiful.
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This light and refreshing cold pasta salad is loaded with Mediterranean flavors like olives, tomatoes, and Asiago cheese.
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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.
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Chicken and veggie skewers marinated in cilantro, lime, and cumin. Serve with rice, salsa, and warm tortillas.
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Cranberries, raspberries, and cherry juice make a pretty red sorbet with a sprightly flavor.
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Get Mai Tai Recipe from Food Network
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Get TiraMiSundaes Recipe from Food Network
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The real Pina Colada was invented in the Hotel Caribe Hilton in Puerto Rico during the decade of the 1950's. The inventor was a bartender who entered a world competition, and won for this drink.
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Roast beef, Neufchatel cheese, tomatoes, and greens are all wrapped up in multi-grain wraps for this light and tasty lunch.