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The flavor of this hearty rendition is boosted by the addition of sauteed onion, celery and garlic before braising. Bay leaves and cloves are also used.
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These take a bit of work and time, but are spectacular. They are highly prized for Christmas gift-giving! As with other meringue recipes, these should only be made on a dry day. You will need a pastry bag with a plain tip. If you can save some green plastic berry baskets from the summertime, these mushrooms look totally realistic placed in them.
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This simple, tasty sandwich combines the great textures of whipped cream cheese, chicken, and chutney. Use smaller croissants to turn this into an appetizer, larger ones for a nice brunch! Enjoy!
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Grilled Toasts with Melted Zucchini Jam, Smoked Feta, and Basil are incredibly impressive, yet surprisingly easy to make. The contrasting textures and flavors...
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Get Yellow and Red Pepper Piperade with Marcona Almonds Recipe from Food Network
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"When entertaining at home, I'm always hard-pressed for stove space," says Floyd Cardoz. To save room, he sears the meat in a preheated pan in the oven.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Limoncello Ricotta Cheesecake Recipe from Food Network
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The creamy tang of the Roquefort dressing gives this chicken salad it's zip.
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A riff on the traditional potato salad recipe made with sour cream, peas, bacon, and fresh mint.
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A drizzle of balsamic vinaigrette brightens the rich flavors of this slow-cooker lentil soup with fresh thyme.
cooking.nytimes.com
Each recipe below is based on a given root, but feel free to mess around Bake beets instead of celeriac; make creamy potato soup, braise carrots, braise parsnips and so on.