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This celery victor recipe is a classic salad made from chilled braised celery and a fresh tarragon vinaigrette.
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This recipe is by Jeannette Ferrary and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Garlic lovers will swoon over this buttery shrimp dish made with fresh minced garlic, garlic salt, and garlic powder. A squeeze of lemon keeps it light.
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Perfect for brunch, these cornmeal gems are a little sweet, a little salty, and deliver a spicy kick of chili pepper.
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This recipe is inspired by the retro classic cocktail meatballs in grape jelly. I took that idea, along with my love of spicy orange beef, and came up with this combination.
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Chicken, dried cherries, cumin, and coriander feature in this fragrant chicken plov, a rice dish from Uzbekistan that's ready in 45 minutes.
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White wine pound cake is a delightful addition to the Thanksgiving and Christmas dessert table. Cut yourself a slice before it is gone by morning!
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Cornbread made with bananas is an interesting twist on the traditional cornbread recipe. It can be made vegan by switching milk with almond or rice milk.
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Red bell pepper and mushrooms are added to this version of green bean almondine that makes for a quick and easy vegetarian side dish.
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Get Lemon-Lime Pound Cake Recipe from Food Network
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Get Chicken Cherry Baguette Burgers - Semi-Homemaker Recipe Recipe from Food Network
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There is nothing better on a chilly, damp day than a steaming bowl of potato leek soup; and conversely, few things are as delicious and refreshing on a hot, humid day than a bowl of ice cold vichyssoise.