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My take on the classic Peruvian ceviche. The acidity of the citrus fruit 'cooks' the fish. A nice refreshing meal on a hot summer day. It's imperative to use only freshly caught fish!
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Toasted pecans and maple syrup complement the creamy Brie in this hors d'oeuvre. For the best texture, let the cheese cool before topping it with the syrup mixture. This recipe is by Everyday Food reader Kathy Quinn of Montclair, New Jersey.
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This is an elegant side dish to serve with roast duck, pork, or game birds such as quail or guinea fowl.
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Recipe courtesy of GILT, New York, NY. Created by Robert Honeycutt, Beverage Director.
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If your kids don't prefer the whole peppers from stuffed-pepper dishes, try this deconstructed casserole version.
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With passion fruit-flavored vodka and a festive combination of fruit juices, this party punch stands out from the usual cocktail offerings.
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Gin, triple sec, peach schnapps, o.j., citrus coda and grenadine syrup. Let the sunshine in.
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A spicy and refreshing drink.
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We love rhubarb!
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To prepare this recipe for Passover, select food products that are kosher for Passover, as needed. Consult with your rabbi if you have any questions.
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These carrot, pineapple, and chocolate chip cupcakes are baked in a Panasonic CIO and decorated to look like pumpkins with orange frosting.
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The real star in the recipe is the olive bread, which gets spread in the roasting pan and toasted in the chicken pan juices.