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A light, rum-based cocktail brightened by fresh lime juice, lemon wedges, and basil leaves.
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The only breakfast you do to eat all fall. Stuffed with oatmeal, cinnamon, and maple syrup, these baked apples are a good-for-you start to the day.
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Beef tenderloin slow-roasted to perfection and paired with delicious porcini mushroom sauce.
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A bright citrus pan sauce is all that's needed to round out this simple roast duck, cooked to a rich caramel brown. To render the fat and ensure a crisp skin, the duck is first steamed; Marcia Kiesel scatters a handful of coriander seeds over the steaming
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Sliced mushrooms are sauteed in peanut oil with onions, garlic, and dried basil, then finished with white wine. It's a great side dish for mushroom lovers.
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Beautiful golden beet salad peppered with ruby red pomegranate seeds, served on a bed of arugula and lettuce greens.
cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Little slices of party rye are a Southern favorite for tea sandwiches: "You don't see regular rye down here every day," Martha Hall Foose says. If party rye isn't available, use a cookie cutter to create rounds from regular bread slices.
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Heavy cream is whipped with confectioners' sugar and gelatin for a pipeable pastry cream.
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Old fashioned, buttermilk marinated, flour coated, crispy, tender fried chicken recipe.
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A simply delicious meal! Sure to make your kitchen smell amazing! This recipe is very versatile, as well. For example, you may find it easier to use lima beans instead of edamame. Also you could use a different type of fish if you don't like tuna. You could even use fresh herbs for a burst of flavor! Feel free to experiment. Enjoy!