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Blueberry Shortcake! With simmering blueberries, homemade biscuits, and whipped cream.
cooking.nytimes.com
As my friend Karen always says, “You know it’s going to be a good party if the host is deep-frying something when you arrive.” If you agree, consider serving these crisp-edged, golden grits cakes topped with bourbon mayonnaise and country ham at your next holiday shindig These golden cubes, from the chef Kyle Knall at Maysville restaurant, can be prepared ahead of time, except for the frying part, which should be done within 20 minutes of serving Southern country ham is worth seeking out, but if you can’t find it and didn’t have time to mail-order it ahead, you can substitute a good Serrano ham or prosciutto
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Marinated, grilled chicken with rosemary is served on slices of grilled rustic bread with baby greens and fresh mozzarella cheese.
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Cranberries, raspberries, and cherry juice make a pretty red sorbet with a sprightly flavor.
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This recipe is by Glenn Collins and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Spicy sausage adds a kick to typical meat sauce.
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Butternut squash and sweet potatoes combine perfectly in this pureed soup.
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Eggplants are extremely versatile and delicious, never mind their nutritional value. They are easy to work with, and blend well into a variety of dishes, such...
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An aromatic simmer of garlic, tomatoes and parsley in olive oil and butter forms the base for this sensationally easy pasta dish. Add canned clams at the last minute and toss with freshly boiled linguine pasta.
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Snow peas are lightly seasoned with Italian seasoning and a splash of lemon juice to highlight their natural sweetness.
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A variation of the Sidecar.
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