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cooking.nytimes.com
Blended with ice and sweetened up, a frozen margarita is relief in a glass on a hot summer day.
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Recipe for Acorn Squash with Cranberry Maple Glaze, as seen in the January 2006 issue of 'O, The Oprah Magazine.'
www.allrecipes.com
Golden cherry tomatoes, yellow peaches, and orange bell peppers are the highlights of Chef John's sun-kissed gazpacho, a refreshing yet savory summer soup made easily in the blender.
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These juicy lamb burgers are filled with goat cheese, roasted garlic, fresh rosemary, chipotle chiles and glazed with maple syrup. Serve on ciabbatta bread with a side of oven roasted potato wedges with italian herbs and pesto aioli.
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A fast and simple tart made with puff pastry, goat cheese, fresh cherry and grape tomatoes, and drizzled with a balsamic vinegar reduction.
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Arugula pesto is peppery and bright. The trick is to blanch the arugula and squeeze it dry, so when you blend it with the pine nuts, garlic, olive oil, and cheese, the resulting pesto isn't too wet.
cooking.nytimes.com
This recipe is by Nigella Lawson and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Wheat Berry and Farro Salad Recipe from Food Network
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This four-layer dressed-up Black Forest cake is a great make-ahead dessert, and so easy a teenager can make it with just a few ingredients.
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For a light dish that takes advantage of fresh ingredients, try this.
www.allrecipes.com
This is a great salad with lots of taste sensations - strawberries, mandarin oranges, red onions, and tomatoes. The poppy seed dressing is very different; it is made with honey, cherry juice, lemon juice, and mayonnaise.
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Fresh zucchini, mushrooms, and tomatoes only need a bit of olive oil and a generous sprinkle of kosher salt and black pepper to make this grilled side dish.