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This dish is inspired by several tsimmes recipes in Joan Nathan’s “Jewish Cooking in America.” Tsimmes, a Yiddish word that means “fuss,” doesn’t have to be fussy at all Sometimes the dish contains meat (and is fussier than this one), but sometimes it’s just fruit and vegetables Warning: You may find yourself eating this for breakfast.
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Key lime juice and raspberry preserves add sweet and tangy flavor to these mini cheesecakes with shortbread crusts.
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This chipotle sour cream adds a smoky kick to creamy corn soup.
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A pastel scallion sauce dresses the delicate crabmeat and creamy avocado, making a wonderful, quick main dish thats also elegant enough to be a first course at your next dinner party. As an appetizer, it will serve six.
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Tuna gets jazzed up with jalepenos and a tangy lemon mayonnaise in this fun summer pasta salad. Serve over a bed of fresh iceburg lettuce. Use more or less jalapenos to suit your taste.
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Get Giant Bourbon-Cherry Toaster Tart Pie Recipe from Food Network
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This Asian-inspired hummus recipe swaps in edamame beans and toasted sesame oil for the traditional garbanzo beans and tahini.
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Get 20-Minute Shrimp and Couscous With Yogurt-Hummus Sauce Recipe from Food Network
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A creamy, crunchy coating flavored with herbs brings new excitement to chicken!
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Get Peach Fritters with Orange Glaze Recipe from Food Network
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Get Country Peach Pie Recipe from Food Network
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Get Grilled Strawberry Shortcake with Lemon Cream Recipe from Food Network