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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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Cheesy grilled eggplant sits on top of a bed of homemade smoky grilled tomato sauce for an eggplant Parmesan dish like no other, making a perfect summer side or vegetarian main.
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Tahini is a sesame seed-based condiment used in Middle Eastern cooking; it has a rich, distinct flavour and is perfect for thickening dressings.
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This raspberry lemonade martini is easier to make than you'd think, and tastier than you can imagine.
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Thin and crispy cookies folded into a triangle shape or a hollow roll. Use brandy in place of the hazelnut liqueur if you like!
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Not so much the drink of Ernest Hemingway, but rather the drink inspired by the author, the Hemingway daiquiri is a sweet and tart rum drink that packs a punch.
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These cocktails pair perfectly with cheese fondue, which also has the same flavorings of kirsch and white wine. Garnish these fizzy drinks with dried cherries.
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Roll up a whole wheat tortilla filled with a flavorful mix of salad greens, sprinkle with goat cheese and roasted red peppers, drizzle with oil and vinegar, and lunch is ready.
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Cubes of avocado make a rich addition to this classic Greek salad with kalamata olives, fresh parsley, tomatoes, and feta cheese.
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The classic lime margarita gets a new twist with the addition of bananas.
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Sponge cake is soaked in coffee syrup then layered with coffee and espresso ice creams for an elegant, frozen dessert.
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Fondue made with milk chocolate, cream, cherry brandy, coffee and cinnamon.