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"Every house has an herb garden," says Daniel Humm of Ticino, the southern region of Switzerland. Accordingly, he infuses roasted peaches with honey-rosemary syrup. The mascarpone in the ice cream reveals the strong Italian influence on Ticino's cuisine.
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This hearty, creamy soup joins spinach ravioli and squash in a wonderful, warming pureed blend highlighted by the elegant flavor of leeks.
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Shrimp sauteed in olive oil, with a brandy sauce flavored with garlic shallots and oregano. Great served with a rice pilaf and salad!
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Sweet mandarin oranges, crunchy almonds, fresh green onion, and crispy bacon are all tossed together with red leaf lettuce and a light honey mustard vinaigrette. Oh, so good and refreshing. Enjoy!
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A chewy oatmeal cookie with butterscotch chips and chocolate chips. Nuts also taste good.
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For some reason or other, this seems to be a favorite of the men in my family.
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For some reason or another, this seems to be a favorite of the men in my family.
www.allrecipes.com
Fragrant, flavorful saffron is the perfect ingredient in this simple, yet tasty risotto finished with pancetta, Parmesan cheese, and butter.
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Fresh shiitake mushrooms, sauteed in garlic and onion, is simmered in a reduction of wine, stock and cream, then tossed with delicate strands of angel hair pasta and served with a dusting of Parmesan and parsley.
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The best way to enjoy candy canes this year.
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Rice vermicelli are topped with vegetables, grilled lemongrass chicken, and a Vietnamese-inspiring dressing in this tasty noodle salad.
cooking.nytimes.com
This recipe is by Marian Burros and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.