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John Folse, a chef and educator in Louisiana, shared this recipe for legs of rabbit boned and stuffed with crabmeat and served with a light red-wine sauce.
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This honey sweetened cheesecake is made with eggs and ricotta cheese and flavored with orange zest, lemon juice, and bay leaves.
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This colorful salad is a fall and winter favorite. It's garnished with pomegranate arils and dressed with a warm pomegranate vinaigrette.
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This sweet, ketchup-based barbecue sauce is seasoned with allspice and mustard powder. Takes only minutes to prepare.
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Coconut milk and pumpkin puree are the heart of this soup recipe.
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Mysterious forces have conspired to create this blue margarita.
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Seasoned Cornish hens are simmered in a lemony broth creating a juicy, fall-off-the-bone slow cooker meal.
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A light marinade of soy sauce, brown sugar, and sherry with sesame and spices tenderizes these chicken pineapple kabobs into an aloha grilled dream of a dish!
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These simple, delicious teriyaki chicken kabobs with tomatoes and bell pepper come together in no time.
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This St. Cecilia's Punch recipe pairs dark rum and fizzy champagne with brandy-marinated lemons and a green-tea-infused simple syrup.
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Chicken salad made with green onions and poppyseed dressing is served on sweet Hawaiian-style rolls spread with pineapple cream cheese and topped with fresh strawberries for a light and elegant springtime lunch.