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This recipe is by Craig Claiborne And Pierre Franey and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Carrots and parsnips glazed with an orange juice reduction is a perfect side dish for holiday celebrations.
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This pink drink isn't just for ladies. A heady combination of gin and applejack are shaken together with egg white and lemon juice for a frothy drink that's given a pink hue thanks to a few drops of grenadine.
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Any person can make this savory soup with vegetable juice cocktail, potatoes and onion. Use frozen or canned mixed vegetables.
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Chipotle and cumin kick up tomato sauce.
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Chef John tempers the sweetness of cantaloupe with a hint of heat from cayenne pepper in this refreshingly delicious sorbet.
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Get Salmon-Fennel Salad Recipe from Food Network
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Take your family on a dinner trip inspired by the flavors of Mexico from the comfort of your home cocina. Ready in 35 minutes, make Knorr's Chili Lime Chicken & Rice Tacos as an easy & delicious one skillet meal tonight!
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An excellent fragrant curry to eat either on its own or paired with Indian bread and rice.
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A DIY version of the quinine-laced stuff.
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This rib roast of beef makes the perfect roast. Even if there are fewer than eight of you it's still worth cooking the whole roast and enjoying the leftovers.
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Lemon juice is added to the cooked and creamy vinegar custard just before it's poured into the waiting crust, adding a wonderful taste treat to this old-fashioned pie topped with meringue.