Search Results (13,338 found)
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Rick Bayless's stellar vegetarian sandwiches (tortas) are full of earthy mushrooms and tangy goat cheese.
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An easy yet unexpected weeknight dinner.
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After making this relish, you will never eat the canned stuff again.
cooking.nytimes.com
People aren’t accustomed to eating raw butternut squash, but when it’s grated, it has a wonderful, crunchy quality, and it’s also very pretty Here, a jumble of grated squash is tossed with a dressing made out of fresh cranberries, honey, orange juice and fresh ginger It's a lively, fresh twist on the traditional mashed and heavily-buttered treatment.
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Fresh rosemary and lemon juice combine with fantastic results for these grilled rosemary chicken breasts.
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A refreshing cocktail recipe, made with dark rum and cranberry-apple shrub shaken with ice cubes, poured over crushed ice.
Ingredients: rum, cranberry
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You NEED apple pie in a bread bowl.
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This swordfish steak stuffed with spinach and feta cheese can be grilled or broiled. Best of all, no marination is required.
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In this oven version of Yucatán-style pit pork, the meat marinates in an orange and achiote mixture before being wrapped in banana leaves and slow-cooked.
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This pasta salad recipe is full of artichokes, tomatoes, basil, parsley, and ricotta salata cheese and is ideal for picnics and barbecues.
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Thyme-seasoned turkey burgers are topped with a sweet and spicy cranberry sauce in this versatile recipe.
cooking.nytimes.com
This recipe is by Marian Burros and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.