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cooking.nytimes.com
In this elegant variation of the classic French salad, seared fresh tuna stands in for the conventional canned sort The rest of the salad can be assembled a few hours ahead, but the tuna should be cooked and placed on top of the salad just before it is served.
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A lightly seasoned oil and lemon juice dressing perfectly accents the flavors of this salad made with barley, shrimp, and red and green bell peppers.
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This pumpkin pie is made with maple syrup and heavy cream, giving it a fantastic flavor and texture.
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Make this Indian-style coconut rice with three kinds of coconut: shredded coconut, coconut oil, and coconut water. Serve with your favorite curry.
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Brown sugar-scented apples combined with boiled potatoes make a unique twist on ordinary mashed potatoes.
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This recipe makes 4 loaves of pretty, eggy challah bread with an extra-sweet flavor.
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I added fresh, ripe nectarines and apricots to this sour cherry pie. These fruits are drupe fruits meaning they are fleshy with a hard stone or seed in the middle. The pie was summery and delicious! I really like to use turbinado sugar--it's less processed and has a good flavor--but white sugar would be fine, too.
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Enjoy this light lunch with a chilled glass of your favorite white wine and good friends. Developed by California Grown. See more recipes at http://californiagrown...
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This dried navy bean soup is made with a ham bone, cubed ham, carrots, onion, celery and bay leaves.
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Cashews and sesame seeds are the base of this quick and easy vegan Caesar salad dressing recipe.
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This 100% whole wheat bread gets an extra chewy crunch from toasted pumpkin seeds and sunflower seeds.
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This empanada recipe contains braised chicken, olives, and spices, surrounded by a flaky, buttery dough. The empanadas can be frozen for up to 1 month.