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Coffee, non-dairy creamer, and cocoa give this refreshing, icy-cold drink a classic mocha flavor.
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Get Avocado, Cilantro and White Onion Salad Recipe from Food Network
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Butterscotch sauce takes its character from brown sugar The sauce contains cream and, yes, butter, and both strike round, rich, pleasingly burnished notes Butterscotch will embrace a foundation ice cream flavor -- classics like chocolate, vanilla and coffee -- with abandon.
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This recipe is by Sam Sifton and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: brussels sprouts, olive oil
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Fresh spring vegetables like asparagus and peas add a light touch to this classic, creamy Italian dish.
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A spin on crab salad, these towers are dressed up with shrimp and tangerine.
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This raspberry lemon cake recipe is easy and yummy with a boxed mix, raspberry filling, and lemony frosting dressed up with whipped topping.
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Kabocha squash and onion are cooked in a curried coconut milk sauce with ginger and fish sauce in this quick and easy vegetarian side dish.
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John Schenk, the big, hearty executive chef of the six Strip House steakhouses nationwide, is a carnivore His wife, Eun Joo Lee, is a vegetarian He created this soup for her.
cooking.nytimes.com
Harissa is that fiery paste used in Tunisian cuisine You can get it in tubes, but the homemade version tastes much fresher Make a note on the label to top up with olive oil whenever the harissa is used so that it will keep for a long time.
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Hang onto those last lazy summer days with this easy recipe for roasted plum tomatoes, seasoned with fresh herbs and baked with feta cheese.