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Make your own delicious California sushi rolls with seaweed sheets, sweet and tangy sushi rice, cucumber, avocado, and a creamy imitation crab filling.
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These cocktails pair perfectly with cheese fondue, which also has the same flavorings of kirsch and white wine. Garnish these fizzy drinks with dried cherries.
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A sweet currant and mixed peel filling is baked in puff pastry in these traditional English pastries.
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This savory, well balanced risotto with dried chanterelles and Gorgonzola cheese works well as a main course.
cooking.nytimes.com
This is a fast, satisfying fish dinner with Cajun flavors Chad Shaner cooked it for staff meals when he was a line cook at Union Square Cafe in Manhattan It was, he said shyly when The Times talked to him in 2013, one of the restaurant staff's favorites
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Rouille, the zesty garlic and red-pepper sauce served with bouillabaisse, is stirred into this shrimp-and-scallop dish at the last minute, and its also spread on the croûtes that top it.
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Button mushrooms stuffed with crab and Monterey Jack cheese make a delicious bite-size appetizer. Your guests are sure to be dazzled!
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Goat meat, sweet soy sauce, and nutmeg lend a unique, spicy flavor to this Caribbean stew.
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This chocolate, coconut, and dulce de leche pie, inspired by the flavors of Girl Scout Samoas® cookies, is a rich and delectable dessert.
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Chocolate chip cookies with nuts, made rich with freshly ground whole wheat flour.
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Made with fresh peaches and reduced-fat buttermilk, this cake is easy and delicious.
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A classic French 75 cocktail recipe, combining brandy, sparkling wine, and citrus flavors.