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An elegant recipe made with halibut fillets and leeks braised in white wine and butter.
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Doctor a bottle of barbeque sauce with vinegar, brown sugar, garlic powder, and red pepper flakes and pour it over chicken in a slow cooker for an easy and delicious main course.
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This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tender chicken is topped with Provolone cheese, bathed in a creamy wine sauce, and encrusted with herbed stuffing.
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Fresh basil leaves are steeped in simple syrup to create a sweet herbal base for refreshing cocktails, lemonades, and frozen treats.
Ingredients: water, sugar, basil leaves
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BRB, dying from cuteness overload.
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Get Mussels Marinara Recipe from Food Network
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A champagne punch recipe for Christmas or New Year's made with blood oranges, kumquats, and pears soaked in spiced syrup, brandy, and Cointreau.
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When the universe gives you lemons – make naturally sweetened ginger lemonade! I remembered a frothy Lebanese lemonade my friend Christine made with a whole lemon...
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Tender medallions of beef are served with a sweet tomato salad and topped with creamy fresh horseradish sauce for a quick but elegant main dish.
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This recipe is by Daniel Patterson and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: jasmine, white rice, salt
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Slow-baking this apple butter in the oven gives it a slightly caramelized quality.