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Sushi-grade tuna and impeccable tomatoes star in this Tuna Tataki with Heirloom Tomato Crudo from chef Richard Blais. Since the dish is so simple, you'll want...
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This dessert is simple but very delicious for the banana lover. Bananas are simply cooked in a mixture of coconut milk and coconut cream to create a luscious treat.
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This recipe is by Steven Raichlen and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This jelly is a lovely accompaniment to crackers and cream cheese. You can use any kind of wine, red or white.
Ingredients: wine, lemon juice, pectin, sugar
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These fragrant cookies made with pumpkin puree and walnuts are low in fat.
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If you like figs, you'll love this recipe for creamy fig ice cream that receives an extra tang from sour cream.
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Calamari seasoned with 3 kinds of pepper plus jalapeno slices is quickly sauteed and served on arugula and white beans in Chef John's warm calamari salad.
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Saffron gives this special rice a wonderful flavor and color, along with cumin and chili powder. This is a local favorite in San Antonio.
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Mixing all-purpose flour and whole wheat flour keeps these tasty biscuits light and airy.
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Apple cider, a hint of orange, and warm spices make this cranberry sauce very special indeed.
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Cucumber sunomono is a tasty Japanese cucumber salad made with just a few easy-to-find ingredients.
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This recipe for old-fashioned peanut butter cookies packs in twice the peanut butter and adds peanut butter chips!