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Elderflower liqueur and champagne with a touch of bitters.
cooking.nytimes.com
This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive This recipe fit the bill perfectly, and it still does Just sauté the chicken breasts until they are lightly browned
cooking.nytimes.com
This recipe is by Dana Bowen and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Silky buckwheat soba noodles are tossed in spicy orange-sesame dressing with a sprinkle of scallions and sesame seeds.
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Pretty rainbow carrots, shaved and tossed with olive oil, rice vinegar, and cumin make a simple, delicious salad.
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Sweet caramelized onions add depth of flavor to this rich, creamy, cheese-covered pizza.
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With a versatile vinaigrette, you can glaze, drizzle, and splash everything from salads to chicken to fish.
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This red onion and zucchini frittata is topped with fresh mozzarella cheese pearls and sun-dried tomatoes and finished under the broiler.
www.simplyrecipes.com
Creamy fish chowder! With cod, or firm white fish, Yukon Gold potatoes, onions, clam juice, and cream.
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Get Stuffed Italian Beef Stromboli Recipe from Food Network
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Get Shrimp Scampi with Cherry Tomatoes Recipe from Food Network