Search Results (13,174 found)
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A blend of spicy seasonings adds kick to the classic Bloody Mary combination of vodka and tomato juice.
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This Leek Coulis recipe is based on a culinary masterpiece from Gluten-Free Girl. My description will certainly not do it justice and I'm fairly certain my vegan...
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A simple, tasty traditional Spanish side dish of fresh green beans with tomatoes and lightly seasoned with chives, lemon, and bay.
cooking.nytimes.com
In 2007, if you were looking for a sign of the culinary times, you could do no better than the one prominently displayed in San Francisco, in my local Übermarket for the conscientious shopper: “Organic Summer Squash, $3.99 a pound.” Our growing food fetishization created a new produce category: luxury squash I was disturbed but also intrigued: perhaps familiarity had blinded me to squash’s delicate charms — at these prices it clearly deserved more than a typically bland sauté or a quick turn on the grill Given its etymology (the word “squash” comes from a Native American word meaning “eaten raw”), maybe it shouldn’t be cooked at all
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This hypnotizing tart is surprisingly easy to make. Who knew veggies could be so beautiful?
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Sour Cream, mayonnaise and buttermilk set the stage for this amazing dressing. It 's creamy and full of zip - vinegar, mustard, garlic, and Worcestershire take care of that.
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Get Tart and Crunchy Fresh Tuna Salad Recipe from Food Network
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A large cocktail that contains amaretto, light and dark rum, orange juice and pineapple juice.
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This easy German recipe is one of our favorites. Boneless pork chops can also be substituted for veal and taste excellent!
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Moist Red Velvet cake with a dollop of rich cream cheese in center -- no frosting needed. Not too sweet and easy to make.
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This recipe was passed down from my husband's grandmother. You will love this New York-style cheesecake. The longer it's refrigerated, the better. Enjoy!
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Rich tart pastry of little horns. The filling can also be marmalade, a mixture of raisins or currants with cinnamon and sugar, or chopped hazelnuts with sugar and enough sour or sweet cream to bind the mixture.