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Recipe courtesy of Jeff O'Neill From the show Oprah's Top Picks for Summer Oprah found a new favorite food when she tried this turkey burger at Mar-a-Lago, Donald...
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Cherry tomatoes and sherry vinegar create a dressing with zing.
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Eggplant cubes are stir-fried until browned, then simmered in a spicy Asian-inspired sauce with onion and garlic until meltingly tender.
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This is a great, fast version of American-style pad thai, with an appealing combination of sweet, sour, and spicy flavors. Look for the noodles in the Asian section of markets.
cooking.nytimes.com
This moist and tender cake has a similar texture to pumpkin or banana bread, with a delicate pear flavor scented with nutmeg and a touch of clove But the real star is the brown butter glaze, which is nutty and rich, tasting a little like butterscotch, with a strong vanilla sweetness The cake keeps well when stored in the refrigerator for up to 3 days, though the glaze will lose its snap from the chill
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Get Sneaky' Citrus Punch Recipe from Food Network
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This is a recipe for beautiful, sweet, and slightly tangy roasted Bosc pears. They are delicious with just some whipped cream or ice cream and they are also perfect on tarts and cheesecakes.
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Chef Ricardo "Ricky" Arias's recipe for Cucumber Salad with Trout Two Ways
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This recipe is by Suzanne Hamlin and takes 6 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cooked without oil in a non-stick skillet, this beef and veggie stir fry with broccoli, sugar snap peas, and ginger is server over hot cooked rice.