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This easy no-bake cheesecake has an extra light and fluffy cream cheese and Cool Whip® filling and can be topped with any fresh fruit or fruit filling.
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A gin-based drink that’s laced with lemon, cherry, and bitter orange.
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You can use any stone fruit or berries you like; just adjust the amount of sugar and lemon juice to get a mixture that’s sweet but not cloying, and with enough acidity to taste a bit sharp (Many plums and berries won’t need any lemon juice.) You can make it in a baking dish, as I do, a pie plate or even a cast-iron skillet In any case, the result will be a rustic but delicious pie-like dessert.
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Welcome your cocktail-party guests with these easy to make appetizers with prosciutto and pears.
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Use all the varieties of summer berries in this easy berry sangria for a refreshing summer drink.
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Packed with apples, strawberries, blackberries, raspberries, and rhubarb, this fruit of the forest pie is fantastic served a-la-mode!
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Fresh blueberries, livened up with a hint of lemon juice and cinnamon, are baked in this old-fashioned lattice-topped pie.
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Tender spinach tastes even better when topped with crumbled pancetta.
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Lightly breaded and pan-fried chicken breasts make a quick and easy main dish any night of the week.
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Get Grilled Citrus Marinated Chicken Thighs Recipe from Food Network
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Learn to make a classic Shirley Temple drink using fresh-squeezed juice and homemade grenadine. Our three-step guide makes it easy to master this popular kiddie...
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This recipe is by William L. Hamilton and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.