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Roasting carrots until they are golden brown brings out their sweetness and provides a perfect foil for tart lemon juice and musky cumin. Our silken puree is a particularly good side dish for lamb and also for roasted chicken.
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Puff pastry topped with almond paste, apple slices, and a scoop of fresh apple ice.
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Get Israeli Couscous Tabouli Recipe from Food Network
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This homemade vanilla ice cream is made with a custard base, sugar, cream, and real vanilla beans. So classic and so good! Serve it topped with caramel sauce or alongside a slice of apple pie.
www.allrecipes.com
This is a delicious and easy salad which takes little time and is a great meatless main course. It uses beets, goat cheese, candied walnuts and baby greens.
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Swiss cheese makes this chicken and stuffing a real taste treat.
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Chewy, buttery, whole-grain kamut slow-cooked with blue cheese, mushrooms, and onions.
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Get Tangerine Chicken Under a Brick Recipe from Food Network
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A spooky Halloween party punch made with sparkling apple cider, gin, lemon juice, and Green Chartreuse liqueur.
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Delicious peanut sesame chicken dish, served over pearl rice (sushi rice).
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.