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This recipe is by Molly O'Neill and takes 4 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Individual tart shells are lined with pastry and then filled with a sweet butter mixture with lots of raisins and nuts, and a bit of vinegar and vanilla flavoring stirred in. These miniatures tarts are baked until set. This recipe yields twelve tasty tarts.
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Serve this smooth blend of black olives, walnuts and spices on toasted bread.
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Here's an appetizer that's exciting and unique! Fresh pears and Gorgonzola cheese star as unlikely cohorts in this wildly delicious flavor extravaganza!
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With a buttery walnut crust and elegant sliced-pear filling.
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Get GZ's Iron Chef Burger Recipe from Food Network
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Granny Smith apples, marshmallows, and walnuts are folded together with lemon yogurt for a quick and refreshing summer salad.
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This Waldorf chicken salad uses Greek yogurt instead of mayonnaise for a healthy version of this beloved dish that's one of the most versatile sandwich fillings.
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Get Plum Tart Recipe from Food Network
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I'm going to show you what I think is the best method for making this incredibly delicious Greek yogurt and garlic sauce. One of the world's great snacks, an all-purpose condiment, this is just good on so many things. I serve mine with some homemade pita bread. As always, enjoy!
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Whole wheat dough filled with a raisin and date filling is rolled out into these sweet Indian flatbreads, or holige, pan-fried in ghee.
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This is a simple, less rich, but very tasty recipe for tuna melts. It's the only tuna melt I make and my husband is a convert from the traditional kind to mine!