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This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These oat bars studded with cranberries, sliced almonds, and ground flax seeds make for a great on-the-go snack, with no baking required!
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Fresh mushrooms are gently simmered in beef broth with flour, green onions and butter, creating a nice, golden gravy.
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You'll be surprised how easy it is to make this creamy tomato sauce that is so popular in Italian restaurants. If you prefer, replace the cheese tortellini with mushroom- or meat-filled pasta of any shape.
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This lush, stewlike dish is made with firm, creamy cannellini beans.
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Get Bucatini With Olive-Caper Sauce Recipe from Food Network
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This would be great served at Thanksgiving.
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A raspberry Dijon vinaigrette dresses up baby greens topped with cranberries, toasted pecans, red onion, and feta cheese.
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Ginger ale gives this potent punch a favorite fizz; a generous dose of white sugar sweetens up the mix.
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Sweet and tangy dried cranberries are in every bite of this oat bread.
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Cranberry juice is simmered in a slow cooker with orange zest, cloves, dried cranberries, honey and cinnamon.
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Combine raspberry and orange vodkas with cranberry and pineapple juices to make the Victoria's Secret cocktail for your next happy hour.