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A traditional Easter fruitcake decorated with marzipan balls that represent the 11 Apostles (Judas was excluded.)
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This fava bean salad recipe is spring in a bowl, loaded with earthy chanterelle mushrooms and bright green fava beans, and topped with a poached egg.
cooking.nytimes.com
This recipe is by R. W. Apple Jr. and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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There are real differences between skinny and fat asparagus spears, aside from appearance, and it's worth attending to them With either, you must first break off the woody bottoms (magically, they snap off in pretty much the right place every time), a quick but necessary chore But it is always worth peeling thick asparagus, from stem to the bottom of the flower bud
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Watermelon puree is frozen, then blended with vodka, melon liqueur, lemon juice and simple syrup.
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This recipe is by Melissa Clark and takes About 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Spice up your morning by adding jalapeno pepper to your green smoothie for a refreshing on-the-go breakfast.
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Muddled tomatoes and herbs are mixed with gin then topped with a bracing fizz of tonic water It's the cocktail as salad, or vice versa.
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Adam Perry Lang's barbecue sauce sweet, spicy, and sticky pairs perfectly with his super-flavorful chicken wings.
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Pork shoulder is brined in a flavorful blend of apple cider and a classic blend of barbeque spices, then smoked until fork tender for a crowd-pleasing dinner.
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Savory cheesy grits are served with rich, sweet king crab meat in this deluxe version of low country seafood with grits.
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Creamed corn, whole kernel corn, half-and-half and milk go into this quick corn chowder made with vegetable broth.