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cooking.nytimes.com
Puréeing fresh white peaches, a main ingredient in Bellinis, the signature Venetian drink, creates a perfect simulacrum between baby food and wallpaper paste — a dull, brownish pap with a smattering of bright pink rags scattered through it Worse yet, this dubious pudding begins almost immediately to oxidize, turning into a brown-gray of even less distinction But add a splash of lemon juice and something much better happens
Ingredients: peaches, lemon juice, syrup
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Get White-Bean Soup Shooters with Bacon Recipe from Food Network
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Salmon is simply seasoned and baked, then served with a light wine sauce.
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Get Andouille and White Cheddar Cheese Grits Recipe from Food Network
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An easy, creamy chicken enchilada casserole. Slow cooking gently melds together the flavors of chicken thigh meat, cream of chicken soup, sour cream, and green chiles.
cooking.nytimes.com
Sea scallops and bay scallops differ in size and sweetness They also cook a little differently I love a good hard sear on a sea scallop, a little crust, and a splash of wine in the butter at the end to provide a silky acidity against the sweet of the meat
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Get Fish Sandwich with Caramelized Onions Recipe from Food Network
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Nobody makes oatmeal cookies better than Grandma! These are flavorful and spicy.
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This easy fruit cake recipe with plenty of pecans and raisins has been passed down through several generations and is a little different than the traditional fruit cake.
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Banana, pear, and vanilla yogurt are combined in these deliciously moist muffins that are also rich in fiber because of ground flax seeds.
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A gluten-free, light and airy lemon cake make with almond flour, eggs, and sugar. Perfect for a holiday dessert!
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Baste your salmon or chicken with this sweet, bourbon-based sauce.