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This recipe is by Craig Claiborne And Pierre Franey and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Romaine, Mandarin oranges and green onions are coated with a sweet, sour and peppery dressing and then sprinkled with lovely sugared almonds.
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Made with espresso, Marsala wine, ladyfinger cookies, and a mascarpone cheese custard, this tiramisu is the perfect dessert.
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Coconut oil replaces half of the butter in in this unique shortbread recipe to yield moist, delicious sugar cookies with just a hint of coconut.
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Get Scalloped Vegetable Casserole Recipe from Food Network
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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.
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"My grandpa always used to make pimiento cheese for me with sharp cheddar, or even Velveeta," says Katie Lee about the sweet pepper-studded spread, a Southern classic that's also a great dip.
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Sliced sweetened rhubarb is topped with streusel and baked on a pastry crust for a deliciously tangy rhubarb dessert.
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Corn relish provides all the seasoning required for this slightly sweet corn bread.
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Glazed with equal parts soy sauce, honey, and rice vinegar, these wings sizzle under the broiler.