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This recipe is by Molly O'Neill and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A simple-to-make baked scallop dish is dressed up with a lemony sweet and tart glaze that adds a hint of garlic and shallot.
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Get Farfalle with Herb Sauce and Walnuts Recipe from Food Network
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All you do is brown the Italian sausages and your slow cooker does the rest in this warming dish with colorful bell peppers, rich tomato sauce, and fresh basil.
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Spongy vanilla cake can be made vegan with the use of soy milk and canola oil in the batter. Top with your favorite vegan frosting.
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Spicy, moist, sweet pumpkin cupcakes with a cream cheese maple syrup butter frosting. Uses Red Mill gluten-free flour mix made from potato starch, garbanzo flour, tapioca flour, sorghum, and fava.
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Chickpea pasta is tossed with marinated vegetables, goat cheese, and chickpeas then dressed in a gourmet saffron-infused herb pesto to make this potluck-perfect salad.
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White wine, lemon juice, and soy sauce flavor this marinade for swordfish steaks cooked out on the grill.
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For this salad, chef Kevin Willmann of Farmhaus in St. Louis likes using oyster mushrooms over other varieties. To roast them, he makes a delicious garlic oil; save leftover oil for other uses.
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See how to make pound cake from scratch the easy way. More than 170 trusted pound cake recipes with photos and reviews.
Ingredients: lemon
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Recipe for Between the Sheets, a strong, spirited cocktail with rum an cognac.
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Get Stewed Tomato and Fresh Mozzarella Salad Recipe from Food Network