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Chef John's recipe for roasted pork tenderloin with fresh plum sauce is great with any stone fruit and a delicious and colorful dish.
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Delicious and refreshing mojitos made with sparkling water are a pitcher cocktail perfect for a summer dinner party or backyard barbeque.
cooking.nytimes.com
This recipe is by William Grimes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: dry white wine, armagnac, prune
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Cook pork shoulder, green salsa, onion, cilantro, and serrano chile peppers together in a slow cooker for a tasty filling for tacos, enchiladas, and burritos.
Ingredients: white onion, roast, cilantro, peppers
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Skirt steak is marinated in beer and seasoned with sazon to make this grilled taco meat filling.
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Orzo pasta is tossed with spinach, red onion, feta cheese, pine nuts, basil, olive oil and balsamic vinegar, creating a delicious, colorful cold salad.
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Almond cut-out cookies with a raspberry jam filling.
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This tender yeast crust reaches perfection when baked on a pizza stone. No need to partially bake it before topping with your favorite pizza ingredients.
Ingredients: water, sugar, yeast, olive oil, salt, flour
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This fantastic tube cake uses a box of vanilla wafers instead of flour. The coconut and pecans make it especially toothsome!
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This is a big banana-nut loaf with a big banana taste. Baking powder gives extra leavening.
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A very festive cookie for the holidays.
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A frozen fruit ring floats in a bowl of cognac, wine and champagne.