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Eggnog and ice cream punch come together in this deliciously creamy dessert drink!
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These are the most delicious lamb chops you'll ever taste! When I make it, this savory lamb dish has impressed EVERYONE and has had people coming back for more for many years. It's suitable for any occasion...even Christmas or Thanksgiving. Plan ahead so you can marinate the lamb overnight.
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This wintry take on pesto is everything you never knew you wanted.
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Avocado is tossed with peas, tiny shrimp, olives, onions, and seasonings, then served in the shells made by the scooped-out avocado peels.
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Serve this cheese spread on special occasions with whole wheat crackers, pita chips and cut-up celery.
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These easy 3-D poop emoji cookies baked from scratch are decorated with sugar eyes and are sure to delight emoji-obsessed kids and adults.
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Slightly unusual, the sweet strawberries and licorice-flavored fennel in this dessert complement each other perfectly, and the addition of fresh vanilla bean adds depth and dimension to the dish.
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A fragrant saute of onions, garlic, bell pepper and mushrooms is simmered with white wine and lemon juice, with fresh scallops tossed in to soak up the flavors. Serve with fettuccine bathed in pesto, and sprinkle with Parmesan cheese.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This light and refreshing salad has carrots, bell pepper, and cucumber is mixed with lentils and quinoa in a citrus dressing sweetened with agave nectar.
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Sauteed scallops pair up with potatoes tossed in a fresh, aromatic dressing highlighted by mint, chives, parsley, and lemon juice.
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Penne pasta has great company in this robust salad that is hearty enough to serve as an entree. Tomatoes, cucumbers, green peppers, sweet onion and black olives are tossed with the pasta and an herbed oil and lemon juice dressing.