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Quinoa is tossed with steamed vegetables in a light vinaigrette in this quick and easy recipe for quinoa salad.
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Sweet, gooey butter tarts are a British staple, a fantastic winter or Christmas treat, and delicious with warm cider.
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A classic, hard-hitting refresher with Champagne and gin, named after a rapid-firing piece of French artillery used during World War I.
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A delicious bread with a Mexican flair, featuring avocados, Monterey Jack cheese, and cornmeal.
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A mixture of maple syrup and Dijon mustard coats this hearty meatloaf of beef, pork and veal.
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These have been voted the number 1 cookie that I bake (and I bake a lot!) and are loved by all who eat them. They are chewy mapley good!
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With a toasted meringue topping, sweet potatoes have never looked fancier.
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Get Real Maraschino Cherries Recipe from Food Network
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Zucchini blossoms are sautéed, stuffed into corn tortillas, and topped with Cotija cheese and avocado.
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The ingredient that makes this marinade both spicy and sweet is adobo sauce from canned chiles in adobo, a useful sauce that I had not thought to use in marinades until I was introduced to the idea by the cookbook author and television host Pati Jinich The sauce has enough heat, so I don’t use the canned chipotles, though you could add one if you wanted I hold back a couple of tablespoons of the marinade and use it to finish the vegetables and deglaze the pan.
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A near perfect strawberry margarita with frozen strawberries and limeade concentrate.
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This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.