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Traditional broccoli salad with the addition of red grapes, bacon, and sunflower seeds is a nice combination of sweet and savory and perfect for summer picnics.
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Fill a baked pie shell with a dreamy chocolate cream filling, then chill until serving. Top with whipped cream and shaved chocolate.
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This creamy no-bake cheesecake with a graham cracker crust and sweet huckleberry topping will be wiped out by your guests in minutes.
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This is a delicious, easy to make cake with a lovely texture, best when topped with cream cheese icing.
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Japanese soba noodles are marinated in tamari, sesame oil, rice wine vinegar, white sugar and chili oil, then tossed with julienned carrots and red bell peppers for a delicious cold salad with an Asian flair.
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This recipe is by Moira Hodgson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This lavish, British-style meat pie is a delicious, time-consuming project It comes together over many hours, layering the flavors and textures of many different meats, and seals it all in a buttery homemade dough The recipe belongs to the chef Angie Mar of the Beatrice Inn in New York, who makes the pie at her restaurant in smaller ramekins, so that each person gets her own marrow bone
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This gorgeous trifle combines two of the holiday's best flavors - eggnog and gingerbread.
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Homemade custard flavored with orange zest is layered with pineapple and vanilla wafers, topped with meringue and baked until golden.
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These soft, yeast-risen pretzels are fun to make.
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Packed with old-fashioned flavors of molasses and spice, these soft gingersnaps are a crowd pleaser.
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Country-style ribs are drizzled with a quick sauce using fresh kiwis, cider vinegar, and lime juice for a tropical taste with your ribs.