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Made with honey and orange juice, this crunchy kale salad is surprisingly sweet.
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Dijon mustard teams with honey and curry powder in this easy, piquant marinade.
cooking.nytimes.com
These sophisticated crepes can be made ahead of time and reheated in a low-temperature oven The sauce, made by simmering raspberries in a rose-scented, cassis-spiked syrup, is what makes them special While most of it is poured over the folded crepes, a bit is added to the yogurt, honey and lime filling, making it just sweet enough.
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This refreshing fruit salad of fennel, apple, oranges, and mint is a quick and easy side dish or fresh dessert you can make in 15 minutes.
cooking.nytimes.com
This recipe is by Mark Bittman And Sam Sifton and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: chickens, lemons, cumin, butter, honey
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This simple recipe for delicious, gluten-free teriyaki sauce that only calls for five ingredients is perfect with stir-fry.
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Not a fan of soba noodles? This super-flavorful shrimp recipe also goes great with angel hair pasta or chow mein noodles.
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From chef Thomas Boemer, these Grilled Lamb Chops with Broccolini and Olive-Pistachio Sauce are easy but elegant enough to impress someone special. The fresh...
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Simply elegant and so easy to make, this is great as a last course, a palate cleanser, or a cocktail for your holiday parties.
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The best way to roast carrots.
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A great side dish for fennel lovers, originally from a friend in Israel. I have used water instead of broth, with some added salt and seasoning. I have also replaced the mustard seed with regular mustard.
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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.