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Barley is versatile enough to be served warm or at room temperature, as in this terrific salad.
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This recipe is by Eric Asimov and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cheddar cheese, olives, onion, and a twist of lemon flavor make this cheese ball an all time favorite.
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Cinnamon, garlic, raisins, lemon juice, and tomatoes enliven this quick and easy curried chicken casserole.
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A lovely multi-season tart using fresh figs, pistachios, lemon zest, and a hint of vanilla.
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This is a wonderful hot shrimp spread for crackers. It's quick and easy, and it goes quickly whenever it's served.
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This recipe is by Sara Dickerman and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Sarah Frey, who sells more pumpkins than anyone else in America, often entertains retailers and produce executives at her farmhouse in southern Illinois She likes to serve white baby pumpkins stuffed with spinach and cheese Along with their orange counterparts, mini-pumpkins are often considered more decorative than culinary
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This quick and easy recipe for hummus is accented with the flavors of cilantro, jalapeno, lemon, and garlic.
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Applesauce gives this sauce a nice thick texture that coats well on meat. It has a sweet spicy flavor that is excellent on chicken or pork. It may also be canned in sterile containers for later use, or for giving as gifts.
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This recipe calls for gin to chill overnight with lemon, lime, and orange slices before being mixed with white wine, orange juice, cranberry juice concentrate, tonic water, and pomegranate seeds for a fruity sangria that is sure to please your party guests.