Search Results (28,693 found)
www.allrecipes.com
This macaroni salad is given added depth with the addition of tuna, shrimp, cucumber, and hard-cooked eggs.
www.simplyrecipes.com
It’s as if carrot cake and apple cake decided to get together and have babies. These apple carrot cupcakes are the best of both, and the cream cheese frosting is amazing!
www.foodnetwork.com
Get Broccoli and Dill Raita Slaw Recipe from Food Network
www.chowhound.com
This recipe is an evolution from the one mentioned in these topics: http://www.chow.com/digest/1933 http://www.chowhound.com/topics/363541 The overall intent...
www.allrecipes.com
These grilled lamb burgers are served with slices of ripe tomatoes and red onion in pita bread with a fresh tasting cucumber sauce seasoned with fresh mint and garlic.
cooking.nytimes.com
Grilled ratatouille is a warm-weather recipe with many charms in both method and result Grilling takes the whole process of cooking outside, and the grill also adds a lovely smoky nuance to the finished dish without overpowering the essential flavors of vegetables, olive oil and herbs The dish is less stew-y and more saladlike than a typical ratatouille, but with its concentrated flavor and velvety texture, along with a garlicky kick, it may well become a favorite all the same
www.allrecipes.com
Delicious mini quiches are perfect for a brunch buffet. The ingredients are easily adjusted to what you have on hand, and everyone is sure to love them.
www.chowhound.com
This carefully balanced combination of spices, along with mild seasoned rice vinegar, makes tender, deliciously aromatic chicken kebobs similar to those cooked...
www.simplyrecipes.com
Do you love nuts? This caramel nut tart recipe combines walnuts, pecans, and almonds, in a caramel filling, served in a buttery crust.
www.foodnetwork.com
Get Oatmeal Raisin Skillet Cookie with Honey Cream Recipe from Food Network
www.delish.com
In this recipe, New York chef Alex Stupak shows how to prepare steamed banana-leaf-wrapped tamales. He also gives two variations: fried until crisp (a great trick for reviving leftover steamed ones), and baked as a large pie.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hour 45 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.