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This homemade chicken and rice soup is given a bright lift with the addition of lime juice just before serving.
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A makeover of the old date bars, these thin and crispy bars have a delightful sweet-tart filling with dried apricots and orange juice.
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Get Shrimp Scampi Recipe from Food Network
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Sweet onion and fresh ginger bring out the tropical flavors of ripe mango in this crowd-pleasing salsa.
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Get Grilled Watermelon Salad Recipe from Food Network
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Whole wheat flour, agave nectar, coconut oil, and applesauce come together in this healthier version of lemon-zucchini bread.
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These chewy cookies need to be chilled for 4 hours.
cooking.nytimes.com
This soufflé, adapted from Mark Bittman's famous tome, "How to Cook Everything," is rich, fluffy and very easy You can also make orange or Grand Marnier variations If you want to make individual soufflés, use a little more butter and grease four 1 1/2- to 2-cup ramekins.
Ingredients: butter, sugar, eggs, lemon
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Fresh salmon, broiled in a sharp, snappy herb butter sauce, truly melts in your mouth.
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Charred eggplant sauteed with tofu in a sauce made with blended chile peppers, garlic, cilantro, onion, and lime juice. Serve with steamed rice.
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The late Armenian cookbook author Arto der Haroutunian, who taught Paula Wolfert this dish, caramelized cauliflower on the stove before baking it with eastern Mediterranean flavorings: chopped tomatoes, plumped raisins, and Marash red pepper flakes.
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Makes a great, light, cake-like cookie. I use the food processor to chop the cranberries (life is just too short!).