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cooking.nytimes.com
These individual tartlets have a Cheddar-spiked, buttery crust holding a filling of honey-drizzled roasted vegetables and creamy ricotta You can use any roasted vegetables here, changing up the mix to suit the seasons Late summer is perfect for some combination of zucchini, eggplant, peppers, tomatoes and even corn
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The mushrooms in this recipe are allowed to marinate for a few days before completing the salad.
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This buttery lobster tail dish is steamed in orange juice and wine and is ready in under 30 minutes.
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Recipe courtesy of GILT, New York, NY. Created by Robert Honeycutt, Beverage Director.
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This traditional Japanese teriyaki sauce recipe just might be the best you've ever had!
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Best coleslaw ever! Great for grilling just about anything!
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An elegant Academy Awards cocktail recipe, with sparkling wine, Pernod, orange, and spices.
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A refreshing twist on the classic wine punch. White wine and peach vodka are floating with white peaches and grapes. A hit at summer parties!
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This is a wonderful steak dish that was prepared for me when I lived in Argentina. This Argentinean steak dish is quite popular in various restaurants around Buenos Aires.
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For a tasty twist on the classic BLT, Wolfgang Puck tops his bacon, lettuce, and tomato panini with succulent shrimp.
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All the ingredients of a cobb salad atop a hot and juicy turkey burger.