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This recipe is by Joanna Pruess and takes 45 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Spring Linguine Recipe from Food Network
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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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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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Want to say "be mine" in style? Present your beloved with a cluster of white chocolate-vanilla candies tucked into a nest of dark chocolate curls.
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These excellent meatballs are especially great for those that have easy access to alligator meat.
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Garlic is the star in this recipe for grilled New York strip steaks with olive oil-roasted garlic.
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Lots of interesting stuff in this marinated zucchini salad. Onion soup mix, white wine vinegar, apple cider vinegar, chopped veggies, sliced zucchini, and time in the fridge to mingle and chill. Six generous servings.
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This delightful wasabi dressing has a nice balance of sweet and savory with an extra kick coming from a generous portion of wasabi. Serve as a salad dressing, marinade, or dip.
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Cinnamon enhances the flavor of the black walnuts in this fun and kid friendly recipe. Making ice cream is sure to become a regular activity at your house when you experiment with all kinds of ingredients and flavors!