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A tangy balsamic vinaigrette recipe with a touch of brown sugar and fresh marjoram for dressing up greens or to use as a marinade.
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Varenyky are traditional Ukrainian dumplings filled with meat, cheese, or fruit. Eat warm or cold and freeze leftovers if you have any!
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This recipe is by Joanna Pruess and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Gotham Bar and Grill's Alfred Portale created this recipe for an elegant version of rack of lamb.
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Adapt Chef John's easy chocolate truffle recipe to any flavor whim you like, including his favorite gingerbread spice version for the holidays.
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Quickly grilled ham steak is served over a bed of fresh greens in a homemade Dijon mustard and lemon dressing in this hearty meal-size salad.
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Just brush large, thick portobello mushroom caps with an easy and flavorful dressing made with olive oil, balsamic vinegar, Dijon mustard, and garlic, and grill a few minutes until juicy and tender.
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Sloppy joes get a makeover in this recipe that boosts ground turkey with sweet and tart flavor from Granny Smith apple and anise-flavored tarragon.
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These excellent meatballs are especially great for those that have easy access to alligator meat.
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Finely chopped celery and onion give these classic deviled eggs a nice crunch.
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Garlic is the star in this recipe for grilled New York strip steaks with olive oil-roasted garlic.