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Sweet, gooey butter tarts are a British staple, a fantastic winter or Christmas treat, and delicious with warm cider.
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Pretty white cauliflower with three shades of green --peas, olives, and celery-- is mixed with a creamy yogurt dressing, and topped with crunchy cashews.
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Pressure cooker version of split pea soup for vegetarians. Smoky flavor added using chipotle peppers.
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The Romans make a classic dish in the spring with very young milk-fed lamb Such meat is hard to find in American supermarkets, but the technique, which involves a short braise in vinegar and water with a boost of anchovy at the end, works fine with chunks of lamb cut from a leg or roast of any young lamb This recipe is built on the precise technique for abbacchio alla cacciatora that Marcella Hazan offered in "The Classic Italian Cookbook," with some freshening up
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Fresh leeks, olive oil, chicken broth, and sweet, crisp sugar snap peas make this appealing and elegant cold soup perfect for starting off a summer meal.
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Instead of rolling your own California rolls, you can toss all the components - crabmeat, avocado, nori, and rice - into this sushi salad.
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Green peas cooked with tuna, tomato sauce, and onions come together for a weeknight or lunchtime salad.
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A sophisticated smoked salmon with caviar on cucumber recipe.
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Get Make-Ahead Cucumber-Elderflower Sangria Recipe from Food Network
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Split peas are cooked with Polish Kielbasa in beef broth with onions, carrots and a bay leaf in this soup which is partially pureed.
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Get Fruit Salad Recipe from Food Network
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Get Shrimp and Snow Pea Salad Recipe from Food Network