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A delightfully spiced treat, this gingerbread cake with lemon glaze with be a welcome addition to any holiday table!
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This hearty soup with onion, carrot, potato, and cabbage is quick and simple to prepare.
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This recipe is by Craig Claiborne and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken grilled and basted with a tangy tomato-vinegar-soy-ginger sauce tops a bed of greens with mandarin orange segments and green onions.
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Olives, basil, and parsley add new flavors to homemade hummus.
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This gluten free Grilled Lemon Chicken recipe from Ina Garten's Barefoot Contessa cookbook is easy to make and amazingly delicious.
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This Italian-inspired recipe yields tender and delicious baked, breaded pork chops in a pesto sauce.
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Taste a late summer harvest in a colorful pasta sauce that needs no cooking. Simply stir cooked corn, chopped tomatoes and sliced green onions into a dressing of olive oil, red wine vinegar and basil. Toss with hot pasta and sprinkle with Parmesan.
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Chicken is marinated in what may be the perfect blend of wine and spices, then grilled to perfection!
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This recipe is by Trish Hall and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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"My mom used to make this sun-dried tomato dip to spread on grilled cheddar sandwiches," says Michael White. He serves it with crudités.
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Basmati rice is simmered with coconut milk, spices, raisins, and cashews to make a colorful, fragrant Indian-style rice.