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Marinated lamb chops are grilled and then topped with a wonderful tangy pomengranate-port reduction. Most impressive!
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Pickle juice makes an extra tender pulled pork.
cooking.nytimes.com
This rich, elegant gratin, adapted from the chef Naomi Pomeroy's book "Taste and Technique," brings together braised fennel, Gruyère sauce and crisp bread crumbs, with outrageously delicious results As with many recipes in this highly instructive book, this gratin is more labor intensive than what you may expect — coarse bread crumbs are toasted and shattered just so — but every component is key to the final dish A lot happens simultaneously, so breathe deep, and be sure to prep your ingredients before beginning, and carefully read through the recipe to the end (a good practice always)
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Just as tasty as its fast-food counterparts, but made with Morningstar Farms® Garden Veggie Patties Veggie Burgers.
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Any party with Greek Fondue will be lit.
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Easy white cupcakes get the sophisticated flavor of Champagne! They're perfect for celebrations and holidays.
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Roasted garlic and chives are simmered in a creamy risotto for an easy Italian-inspired dinner.
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The duck breast with cherry chutney recipe from the 2009 Inaugural Luncheon is courtesy of Design Cuisine.
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Slices of kiwi fruit add a tropical flavor and color to this not-too-sweet white wine sangria.
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Put an Italian spin on this traditional Asian dish with bibb lettuce filled with fresh antipasto made from Margherita® Pepperoni, artichoke hearts, roasted red peppers, capers and your favorite Italian cheese.
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Our simple soup really highlights the taste of sweet summer corn, but since the vegetable is available virtually all the time, you can make the chowder year-round. You can even use frozen corn, though fresh is best.
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Ground cumin flavors this latin-inspired salad.