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This recipe is by Maura Egan and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A sangría recipe with Hennessy, Cointreau, oranges, and strawberries, perfect for a summer barbecue or picnic.
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Red wine, peach schnapps, and raspberry-flavored soda water are the primary ingredients in this sangria punch with fresh fruit and fruit juices.
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Get No-Bake Summer Pie Minis Recipe from Food Network
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Get Grilled Leg of Lamb Recipe from Food Network
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This recipe delivers lemony lemon poppy seed muffins with a sweet glaze.
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Recipe for Lemon Cream Tart with Gingersnap Crust, as seen in the April 2006 issue of 'O, The Oprah Magazine.'
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Get Endive and Avocado Salad Recipe from Food Network
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Get Hummus Recipe from Food Network
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Chicken and pan-fried potatoes baked in a potent lemon, garlic and herb sauce.
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A simple salad dressing recipe made with lemon juice, lemon zest, olive oil, garlic, and anchovies.
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An icy treat for a warm summer evening, this granita gets an unexpected boost from the bold flavor of rosemary. You can put the hot lemon mixture directly into the freezer rather than chilling it first, but the freezing time will be longer.