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Get Apple Crisp Recipe from Food Network
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A Russian potato salad with the difference of adding beets and carrots! Use balsamic vinegar instead of champagne vinegar for a different version.
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Recipe courtesy of curtisstone.com
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This consommé célestine recipe uses a classic French method to create clear chicken stock that is garnished with herbed crêpe ribbons.
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Dragon fruit (also known as pitaya) is joined by fresh tangerine and basil in this refreshing Vietnamese drink.
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This is a delicous hearty appetizer that is not too difficult to make. You need a mini cupcake baking pan to bake them. If you don't have one you can form the...
cooking.nytimes.com
Tea made from dried limes makes an unusual and aromatic cocktail mixer.
Ingredients: mint leaves, dried lime, rum
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Cheddar thumbprint cookies are filled with hot pepper jelly for a savory appetizer for your next party.
cooking.nytimes.com
Vodka is essential to the texture of the crust and imparts no flavor — do not substitute This dough, which was developed by a test-kitchen team led by J Kenji Lopez-Alt for "America's Test Kitchen," will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup).
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Pear eau de vie with pear purée and a touch of bubbly.
Ingredients: juice, sugar, pear, sparkling wine
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Make this shaved asparagus salad recipe when asparagus season peaks: Thin slices of raw asparagus are coated in a lemon vinaigrette.
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Bartender Alan Walter created this refreshing drink during the summer months when he had already used the restaurant's supply of fruit for drinks.