Search Results (1,149 found)
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We love this light and fruity wine-based drink; the perfect cap to a day of fun in the sun.
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Cooking a rib roast is at once simple and confusing. The meat itself is so flavorful, it doesn't need much seasoningjust a little salt and pepper, and its own natural juices. This much is simple. The hard part is getting the oven temperature and ti
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I am a pastry chef and I have developed many desserts that can be served at Passover. This shouldn't be prepared just for the holiday - it's great all year long! Garnish with any seasonal fresh berries.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Filet of Beef au Poivre Recipe from Food Network
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The BEST sangria recipe I've been able to hone to perfection! If you like a sweeter Sangria, use ginger ale in place of club soda.
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Shrimp sauteed in olive oil, with a brandy sauce flavored with garlic shallots and oregano. Great served with a rice pilaf and salad!
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Spiked with bourbon—it’s a Kentucky Derby classic.
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Stale cinnamon rolls are repurposed in this rich and creamy cinnamon roll bread pudding, perfect when you need a dessert or brunch casserole.
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Bread pudding goes gourmet with this soufflé-style version topped with a sweet, creamy whiskey sauce.
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Get Kobe Sliders Recipe from Food Network
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Get Tony's Chocolate Pecan Pie Recipe from Food Network