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Personal-sized watermelons make it easy to serve fruit salad inside individual watermelon-rind bowls!
cooking.nytimes.com
Here's a creamy, savory and sweet soup that perfectly captures the flavors of fall Amy Lawrence, and her husband, Justin Fox Burks, the authors of the Chubby Vegetarian blog, brought it to The Times in 2012.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh haddock takes on delicious curry and coconut flavors in this aromatic curry that's easy to make in one pot in about 30 minutes.
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This recipe substitutes hard-boiled chicken eggs for duck eggs to create a salty and funky egg salad.
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These tasty open-faced chicken cheese steak sandwiches need few ingredients and are a quick and easy option for a family-friendly dinner.
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Chef Tim Thomas won the Great American Seafood Cook-Off grand prize for this zesty Shrimp Ratatouille and grits.
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Caprese salad ingredients--tomatoes, basil, mozzarella cheese--arranged creatively on Ritz crackers make adorable ladybug bites.
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This cider and champagne mimosa is perfect to serve for an autumn brunch or just because.
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This is a fast and easy exotic chicken recipe made with chicken breasts. It gets it's green color from ground turmeric.
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Get Green Morning Smoothie Recipe from Food Network
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Serve this spicy parsley sauce over grilled sirloin steak.