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This is an old Sicilian recipe for pomegranate-marinated quail. The pomegranate seeds add a tartness that is balanced by the sweetness of the orange zest and juice.
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Chef John's version of this roasted red pepper and walnut spread is perfect with fresh pita bread. Garnish with chopped toasted walnuts, a drizzle of olive oil, Aleppo pepper flakes, and chopped parsley.
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A delicious Vietnamese grilled eggplant salad recipe.
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This udon noodle dish works with pretty much any vegetable in your fridge. Bonus: Udon noodles cook in five minutes flat.
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This is a good frosting for Mayonnaise Cake. If you're really having a chocolate fit, double the glaze! The frosting and cake are rich enough to cut the unsweetened chocolate taste. Pour some glaze on the middle layer too.
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A refreshing quinoa salad has lots of healthy ingredients like almond, cranberries, and kale.
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Get Bay Scallop Gratin Recipe from Food Network
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Sorghum reminds me of Israeli couscous, spherical and about the same size Like Israeli couscous, it’s good with brothy stews I love the way the firm, round grains stand up against the soft, brothy beans in this bean and amaranth stew
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Your next brunch needs this fruit salad.
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This delicious cocktail is as good as it looks.You can find it at Upstairs at the Kimberly Hotel in NYC. www.upstairsnyc.com
Ingredients: sake, ginger, ice
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This tangy mousse is a deliciously light, creamy, and elegant dessert. It's made with sweetened whipped cream, fresh lemon juice, and white wine and served in parfait glasses.