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cooking.nytimes.com
The grassy flavor of quinoa works well with cilantro in this main-dish salad I love the versatility of quinoa It can be the building-block ingredient for a salad, as it is in this main-dish salad, or it can be added to salads in smaller amounts, almost as a garnish
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Enjoy! This moist cake is made with carrots and pineapple and frosted with a rich cream cheese icing.
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Chef John substitutes smoky grilled shrimp for the traditional crab in this summery salad. Make the dressing ahead of time to let it chill, because the shrimp take just minutes to cook.
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A sear-the-tongue serrano sauce.
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Get Creamy Caramel Sauce Recipe from Food Network
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fragrant rosemary and heady vanilla add an elegant touch to this fruity dessert topping.
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Get Dale DeGroff's Hurricane Cocktail Recipe from Food Network
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Use this scratch recipe to make zesty cranberry muffins with a slight citrus accent via orange zest and orange juice.
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Cranberries, blueberries, and raspberries team up for a fruity version of cranberry sauce to serve alongside holiday main dishes.
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Get Herb and Almond Tapenade Recipe from Food Network
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As pretty as it is tasty, this drink combines Aperol, plums, and sparkling wine.