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Mix it up with this versatile recipe for crispy gluten-free trail mix cookies that are packed with seeds, nuts, and fruit.
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Thin slices of salmon lounge in a citrus, cilantro and garlic marinade for four hours before being served with chips, rice or tortillas as a salmon ceviche.
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Breathe new life into your summer picnic or backyard barbecue with this simple salad of fresh tomatoes and sweet corn.
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Douglas Monsalud of Kitchenette in San Francisco serves hyper-seasonal dishes like this lemony pasta salad with lots of green vegetables and herbs.
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This Thai-style beef-and-broccoli noodle dish is seasoned with a mixture of soy sauce, fish sauce, and oyster sauce.
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"When our class visited an apple farm this fall, we realized that we all shared a common love apples dipped in caramel. We created this really easy dessert that the whole family can enjoy."
cooking.nytimes.com
This risotto is fairly simple; it includes shallots, garlic (which is optional) and a generous mix of fresh marjoram, chives and parsley It has so much depth of flavor that it’s rich and satisfying even without the Parmesan stirred in at the end, which makes this a perfect main dish or side for vegans as well as omnivores.
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This top secret rib rub is just how they make it at Famous Dave's.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Corn relish is not difficult to make, and is always a colorful end of summer treat.
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Paska (paskha) is an Eastern European egg bread traditionally made at Easter. It is wonderfully light, with a slightly sweet flavor. Serve with butter or a sweet cheese spread.
Ingredients: yeast, water, sugar, milk, flour, eggs, butter, salt, lemon, egg
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These carrot cake muffins are extra special thanks to chocolate chips added to the batter.