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This Lalla Rookh recipe is an adult ice cream sundae with a hidden booze-filled center, topped with a dollop of whipped cream.
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This recipe is by Christine Muhlke and takes 20 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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While visiting Spain's Navarra region, Alex Raij saw fruit trees growing in a parcel of Garnacha vines. To pay homage to the mixed plot, she plucked apricots and plums and poached them in a rosé made from Garnacha grapes.
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Browning the butter gives it a deep, nutty flavor which comes through in the frosting. It's perfect for banana, carrot, and spice cakes.
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Get "Serious" Vanilla Ice Cream Recipe from Food Network
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Get Mashed Butternut Squash and Pears Recipe from Food Network
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Get Oeufs a la Neige Recipe from Food Network
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This versatile salad can be served warm in a tortilla, or as a filling for tacos and burritos.
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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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This quick Middle Eastern-style bean salad, made with garbanzo and black beans, plus lots of sweet grape tomatoes, has a tangy and slightly spicy blender dressing.
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Kale, avocado, mango, and chickpeas are topped with a citrus poppy seed vinaigrette in this recipe for a delicious summertime salad!
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This exciting combination of ingredients is easy to make! Garbanzo beans, spinach, and potatoes are blended in a richly spiced, creamy vegetable broth base.