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Hot or cold the Parmesan cheese and feta cheese flavors come through and enhance this dish.
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This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe, from Julie Reiner of the Clover Club in Brooklyn, is a bourbon Manhattan, sweetened up with apricot and smoothed out with vermouth It’s a strong one, and it goes down easily (The New York Times)
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Get Middle-Eastern Eggplant Rounds Recipe from Food Network
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Cranberries, raspberries, and cherry juice make a pretty red sorbet with a sprightly flavor.
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Ground pork formed into meatballs with minced bacon, garlic, eggs, bread crumbs, and oregano, cooked with a chipotle chili and tomato sauce.
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A great drink made with coconut rum and pineapple juice, and garnished with a cherry.
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Blend up this homemade salsa roja with tomatoes, serrano chile peppers, garlic, and cumin to use as a sauce for enchiladas or wet burritos.
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This recipe is by Harold Mcgee and takes 90 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: olive oil, onion, garlic, tomatoes, tomato