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cooking.nytimes.com
You can serve the carrot purée on its own on croutons or pita triangles, or as a dip with crudités You can also accompany it with garlicky yogurt seasoned with mint, as it would be served in Greece or Turkey
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Get Thanks Benedict on Stuffing Cakes with Sage Hollandaise Recipe from Food Network
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Get Apple Tart Tatin Recipe from Food Network
www.allrecipes.com
Chicken pieces are marinated in a blend of yogurt , lemon juice, and feta, then grilled on skewers with onions and green peppers.
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Get Shrimp Cocktail Recipe from Food Network
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Get Agnolotti With Artichoke Sauce Recipe from Food Network
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Get Victoria's Lamb with Herbs and Olive Oil Recipe from Food Network
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Get Three Cheese and Artichoke Calzones Recipe from Food Network
cooking.nytimes.com
Craig Claiborne brought this version of the classic dessert to The Times in September 1963, and it quickly became one of the paper's most requested recipes It makes an excellent backdrop for almost any ripe and sweet fruit Feel free to play around with flavorings like vanilla, and spices like cinnamon or crystallized ginger.
www.delish.com
Pastry chef Heather Tirrell uses buttermilk to make the ricotta she piles on graham tartlet shells. But any good, store-bought ricotta would be fine, she says.
www.allrecipes.com
Who said salads have to be served chilled? This soon-to-be family classic is best served warm.
www.simplyrecipes.com
Blackberry shortcake with blackberries, butter and cream biscuits, and whipped cream