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cooking.nytimes.com
This recipe is by Craig Claiborne And Pierre Franey and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cucumber Salad with grapes, toasted almonds and a little garlic—essentially a deconstructed white gazpacho! Perfectly balanced, cool and refreshing summer salad.
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Aaaah...rosemary-herbed chicken breasts braised in Marsala wine with portobello mushrooms and onion, then topped with melting mozzarella.
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A tarragon-wine marinade sets the stage for a delectable chicken and asparagus dish overlaid with hollandaise sauce and cheddar cheese.
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Get Cranberry and Cornmeal Cake with Caramel-Walnut Topping Sauce Recipe from Food Network
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Give classic pound cake a caramelized flavor by swapping brown sugar for white. The peach-walnut sauce makes a luscious topper.
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Hearty whole-wheat pasta with a zing that comes from goat cheese.
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Get Brussels Sprout, Walnut and Gorgonzola Salad with Cranberry Vinaigrette Recipe from Food Network
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This Gluten Free Cranberry Walnut Chocolate Chip Cookie Recipe is a scrumptious fall twist on the classic chocolate chip cookie is a big hit in my household...
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Recipe for Creamy Potato Soup with Sage and Toasted-Walnut Pesto, as seen in the February 2001 issue of O, The Oprah Magazine.
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A festive salad for those special holiday meals is easy to make, and combines the bright fall flavors of cranberries, orange, glazed walnuts, and blue cheese. Avocado adds an elegant touch.
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For a quick and tasty lunch, try these Thai-inspired vegetable chicken wraps with roasted bell pepper covered in a cilantro-lime dressing.