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Inspired by the classic combination of bagels with lox and cream cheese, this variation uses smoked trout and homemade English muffins.
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Celebrate spring with this refreshing green salad topped with fresh berries, blue cheese, walnuts, and a blueberry-balsamic dressing.
cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The unique flavour of arugula makes this pesto peppery and robust.
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This is a recipe for a simple German-style cucumber salad with onion and dill in a sour cream dressing.
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This stunning lobster dish is surprisingly simple to make. Lobster shells are stuffed with cooked lobster in a creamy white wine sauce, then topped with Parmesan cheese and broiled until golden.
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Walnut Crusted Halibut with Honey Soy Sauce
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Chef John's tempting coffee cake has diced Honeycrisp or Granny Smith apples layered with a buttery cinnamon-walnut crumble.
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No fig leaf can hide the fact that figs are the sexiest fruit on earth, with sensuous curves on the outside and juicy, blushing flesh within.
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Mini crab cakes encrusted with sesame seeds get a kick from wasabi and soy sauce. The toppings of wasabi, mayonnaise, cucumber, and pickled ginger add creaminess, crispness, and tang, as well as color.
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An easy shrimp ceviche recipe with onion, serrano chile, cilantro, cucumber, and avocado.
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Italian Crisp Wafer cookies made with a patterned iron. This recipe has chocolate and ground nuts. These are also good when topped with your favorite chocolate icing.