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Cubes of avocado make a rich addition to this classic Greek salad with kalamata olives, fresh parsley, tomatoes, and feta cheese.
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Crispy potato chips add a crunchy crust to these zesty tuna melts with pickles and red onion, perfect for a creamy, cheesy dinner for two.
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This recipe is by Pierre Franey and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Khoresht Fesenjan is a Persian stew made with pomegranate juice and walnuts. This version is made best, according to chef Matthew Dillon, with a "thoughtfully and responsibly raised whole chicken."
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Caesar salad just got heartier with the addition of bacon, mushrooms, and garlicky homemade dressing. Top with chicken for a complete meal.
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Roasted almonds are coated in a honey glaze and lightly salted for a savory sweet snack any time of the year.
Ingredients: almonds, sugar, salt, honey, water, almond oil
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This dessert is divine in its simplicity. Rich, tangy buttermilk makes the cake deliciously moist, and a splash of vanilla throughout.
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These are sinfully delicious walnut cookies made with no flour. I hope you like them as much as we do!
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Lemony whipped cream filling. A wonderful filling for white, yellow, or citrus cakes.
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This tangy sauce melds the taste of orange and raisins perfectly. Serve it as a topping for baked ham.
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This pretty drink with layers of orange juice and grenadine is delicious on a hot day. The fact that the ratio of juice to tequila is high makes it a good choice for a brunch cocktail.
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The flavor-packed brine for this pork loin features shichimi togarashi, the seven-spice Japanese seasoning, made with red chiles, orange peel, sesame seeds, and ginger.