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cooking.nytimes.com
This recipe is by Craig Claiborne And Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This succulent veal breast from Cormac Mahoney is a show-stopper at any gathering.
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This citrusy shooter is made with vodka, triple sec and lime juice.
Ingredients: vodka, triple sec, lime juice
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The crisp, buttery shortbread base gets a surprise crunch from ground almonds. The tangy buttermilk custard that fills the shell is a perfect complement to the abundance of sweet, plump blueberries scattered over the top.
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Brunch is served.
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This applesauce is a pretty shade of pale pink because the apples are cooked in their skins.
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Pretty rainbow carrots, shaved and tossed with olive oil, rice vinegar, and cumin make a simple, delicious salad.
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Steamed or Baked buns are a popular snack or appetizer in many Asian cuisines. Here is one filling for the buns from this recipe: http://www.chow.com/recipes...
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Busy weeknight? Try this quick and easy udon noodle dish topped with prawns, bell peppers, and celery with a savory-sweet sauce.
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Get Glazed Pork Belly With Ginger Barbecue Sauce Recipe from Food Network
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For a nutritious and wholesome meal, yet not lacking in flavour, look no further. You would probably not find this dish in a Middle Eastern restaurant. It is the type of everyday dish served to the family. White kidney beans are slowly cooked in a tomato based sauce. Serve it over plain white rice.
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Delicious! Use ripe mangoes for best results.