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cooking.nytimes.com
This is an easy but elegant cocktail snack to serve year round, but it’s especially nice during the holiday season as a reward for bearing up with frigid winter weather Essentially, it’s a large buttery cracker, garnished with smoked salmon and cut up like a pizza The pastry rounds may be baked ahead and left at room temperature
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Get The Cherry-Chipotle Cooler Recipe from Food Network
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Ken Oringer often serves dip at winter tailgates because it travels well and is simple to eat (no plates or forks necessary).
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This berry filling is tart and fruity, and superbly balanced by the crisp, buttery shortbread crust.
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Crab imperial is a classic Maryland dish made with blue crab bound in a mayonnaise-based sauce. In place of the mayo, Michael Mina makes a hollandaise sauce, which makes the spread even silkier.
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Get Bananas Foster Recipe from Food Network
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Get Radiance Fruit Salad Recipe from Food Network
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Get Onion Jam Recipe from Food Network
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Get Walnut Pesto Broiled Cornish Hens Recipe from Food Network
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Get Country Ham and Smashed-Potato Home Fries Recipe from Food Network
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An East-West take on the pineapple-upside-down cake, this recipe with star anise and cranberry is perfect for the holidays.
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This is a tuna sandwich you would expect from a high-end sandwich shop. It is light, fresh and full of flavor.