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This recipe is by Jonathan Reynolds and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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When preparing the Chocolate Buttercream frosting for these adorable Easter cupcakes, reserve 1 1/2 cups buttercream and 1 teaspoon melted chocolate.
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This is basically a finger food that can be served as a snack, for pot luck, parties, or as the main course. I love it cold, the next day. Perfect for picnics...
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Get Crispy Breakfast Pita Recipe from Food Network
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Baby back ribs are marinated with olive oil, lemon juice, and oregano in these Greek-inspired ribs with just the right amount of garlic.
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Cooked baby carrots are tossed with a buttery dill mixture -- this is a great summer side dish.
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Get Shrimp and Avocado Salad Recipe from Food Network
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Deep-fried salt and pepper shrimp have a hint of Chinese 5-spice for a flavorful appetizer or salad-topper.
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Shrimp marinated in teriyaki sauce are wrapped in bacon and broiled until crisp.
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Shrimp, mushrooms, and noodles are stir-fried in sesame oil, creating a quick Asian-inspired dinner.
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Get Lemon-Basil Potatoes Recipe from Food Network