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Spring greens are tossed in a homemade shallot vinaigrette creating a light and refreshing salad for lunch or dinner.
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Delicious tender broccoli florets are flavored with lemon juice, butter, and garlic for a tasty side dish that's ready in a snap.
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At Boulud Sud, pastry chef Ghaya Oliveira makes a version of cassata, the ornate Sicilian dessert with layers of sponge cake, sweetened ricotta, candied fruit, dark chocolate, and marzipan. The easy recipe here is Grace Parisis own interpretation.
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These buttery cookies are rich with egg yolks and milk, flavored with fresh lemon zest.
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Chef John's recipe for duck rillettes, the traditional decadent French spread, is perfect on bread, toast, or crostini.
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A delicious soft, cake-like citrus cookie typically made at Christmas time. Goes great with a cup of tea!
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Chicken wings in a robust tomato-orange sauce make a great appetizer. Served over pasta or rice, it also works as a supper dish.
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Jenn Louis uses whatever melon looks best at the market. She sometimes swaps out the feta for ricotta salata or the chives for mint.
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Champagne is serve with a splash of cranberry juice for this festive holiday cocktail, sure to make any celebration special.
cooking.nytimes.com
Part sangria, part punch, this is a refreshing and lightly alcoholic way to quench the thirst of a large group Danielle Wecksler, a cooking instructor in South Carolina, created it for an outdoor Lowcountry boil in Charleston It highlights local peaches and berries, and was created to counter the stifling Southern heat