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Creamy ice cream is mixed with blueberries and a graham cracker crust, making a perfect summertime treat.
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Colorful and fragrant, this chicken salad makes a super summer supper. Best served the day after making, it's beautiful if served in pineapple 'boats' or a halved cantaloupe or honeydew.
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Get Breakfast Tarts Recipe from Food Network
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Scampi can mean different things in different cultures The British deep fry langoustines in batter In Italy, the langoustines are often sautéed in garlic and olive oil
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This recipe is by Craig Claiborne And Pierre Franey and takes 2 hours 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Learn to make simple peach crisp recipe for a fresh and easy crowd pleaser during the long peach season. Made with fresh peaches and topped with a streusel of...
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In Provence, the garlic-infused mayonnaise called aioli is typically served with a platter of raw and boiled vegetables and sometimes fish With its intense creamy texture and deep garlic flavor, it turns a humble meal into a spectacular one In this recipe, an assortment of colorful roasted vegetables stand in for the raw and boiled ones
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Corn, sausage, potatoes and shrimp are boiled in a flavored broth, then served with spicy butter. Being a South Carolina girl at heart, this has and will always be one of my favorite and most comforting meals.
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Here is a sort of sandwich homage to Italy on toasted Squirrely bread, which held up quite nicely to the somewhat wet ingredients. After all, what could be more...
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Get Rolled Chicken Sandwich with Arugula and Parsley Aioli Recipe from Food Network
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Get Cheesecake Tart with Raspberry Swirl Recipe from Food Network
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No special equipment needed for these Spanish-inspired panini. Rachael Ray suggests using your grill instead!