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Elegant English biscuits that can be served with afternoon tea, or to accompany desserts.
www.delish.com
A garlicky version of mayonnaise.
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Chef Dante de Magistris, of Dante in Cambridge, Massachusetts, serves these little soppressata-wrapped cones as party snacks. He varies the filling - sometimes he replaces the peperoncini (Italian pickled peppers) with grappa-soaked raisins.
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I found Jacques Pepin's idea on using lavash for a pizza base and it suddenly made my Pizza Argentina easier than ever. Just make the chimichurri and you're...
cooking.nytimes.com
There was a little farm near where we lived, in Alsace, in a small town by the name of Thann, where we got our pumpkins My mother would make soup just this way; she served it in the pumpkin, too We kids looked forward to it every year
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Green lentils and kidney beans are tossed in a light vinaigrette for a vegan, protein-packed salad. Bring to your next gathering or pack it for lunch!
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Get Salmon Crepes Recipe from Food Network
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A delicious chilled salad of white kidney (cannellini) beans and shrimp with a zesty herbed dressing. This may be eaten immediately, but is best when left refrigerated several hours, or overnight.
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Get Rigatoni with Chicken Thighs Recipe from Food Network
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This is a play on tsimmes, a traditional Jewish casserole The flavors of North Africa and the Middle East are utilized for this lamb shoulder Braising the meat in red wine yields a tender cut of meat without a lot of work.
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This inspired version of a Caesar dressing is bursting with flavor. Minced garlic, dry mustard powder, hot pepper sauce, and cayenne give this dressing a unique zip.
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Get Mushroom Pilaf Recipe from Food Network