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Baked macaroni with a sauce of cheddar and pepper jack cheese and Mexican chorizo.
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This spicy cucumber salad is a Korean restaurant favorite!
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Swap watermelon for tomatoes in this fresh watermelon salsa made with habanero peppers, parsley, and avocado.
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This recipe is by Regina Schrambling and takes 45 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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A cool twist on a simple chicken salad, with poached chicken breasts, roasted red bell peppers, toasted almonds, garlic and parsley.
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Get English Muffin Pizzas Recipe from Food Network
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Filet mignon steak, pan seared and served with a sauce of a red wine reduction with butter.
Ingredients: filet mignon, butter, red wine
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This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Nancy Harmon Jenkins and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A recipe in Anne Willan's 2001 Cooking with Wine inspired this fluffy, not-too-sweet cake, which uses just enough wine in the batter to give it a slight boozy flavor.
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This grown-up punch is perfect for a winter cocktail party.
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These sweet and cinnamony pickles are made over the course of a few days, but deliver memories that will last a lot longer than that.