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White wine, sugar and orange juice are blended with fresh strawberries in this chilled fruit soup.
cooking.nytimes.com
Forget the spritz This refreshing granita is yet another way to use up that bottle of Aperol This recipe, from Balena in Chicago, freezes Aperol with gelatin, grapefruit and orange juices
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Green salad gets some Cuban flair with the addition of avocados, tomatoes, and black beans.
cooking.nytimes.com
Shredding tofu on a box grater before stir-frying gives it a fluffy, light texture, and the smaller pieces readily absorb the complex, earthy mushroom flavor of the sauce Unlike with many tofu dishes, you’re not looking to sear the tofu here, just to warm it up in the sauce The caramelized flavor is supplied by the shiitake mushrooms, which should be cooked until they are well browned and crisp-edged
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Get Hickory-smoked Pork Chops with Bleu Cheese Mashed Potatoes and Caramelized Pears and Onion Straws Recipe from Food Network
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The crisp, buttery shortbread base gets a surprise crunch from ground almonds. The tangy buttermilk custard that fills the shell is a perfect complement to the abundance of sweet, plump blueberries scattered over the top.
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Brunch is served.
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Blueberry, peach, nectarine fruit salad seasoned with fresh thyme, ginger, and lemon juice.
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Pineapple juice adds a tropical flair to this yummy, sweet, and garlicky shrimp and pasta dish.
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This pie is pure elderberry with sugar, a hint of lemon juice, and cornstarch stirred in. The top crust is latticed so when you take it from the oven, you can see the beautiful berries and bubbly sauce glisten through it.
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Cooked shrimp are chilled in a spicy tomato-juice cocktail with avocado, red onion, and cilantro.
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This thick raspberry-and-blueberry sauce is the perfect topping for yogurt, ice cream, and even a piece of toast.