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Tender beef brisket is cooked the day before, then served hot in a tangy and sweet gravy.
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Get Quick Croque Madames Recipe from Food Network
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Gruyere and domestic Swiss cheeses melt readily, blending with tomatoes in this tasty fondue. Serve with sliced baguettes.
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This recipe is by Molly O'Neill and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Pâte à choux dough studded with large sugar crystals makes beautiful, sweet, eggy pastry puffs.
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Who knew the microwave was a pickles best friend? Cucumbers, onions and spices become crisp and delicious in minutes!
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The buttermilk-beer batter, seasoned with cayenne, yields a golden coating on the fried rings that gets even better when spritzed with lemon juice.
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Peppery corn salad with freshly cooked corn, arugula, bacon, green onions, and cumin.
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Broccoli, bacon, and mozzarella cheese are tossed in a creamy dressing for a perfect picnic salad.
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A refreshing cocktail made with lime juice, rum, club soda and fresh mint.
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These stuffed grape leaves are filled with ground lamb, fresh mint, and pine nuts. Enjoy them as a main dish or as a meze (appetizer).
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Sumptuous truffles with a buttery chocolate and chestnut filling flavored with brandy are dipped in white chocolate and topped with a dot of white chocolate tinted pink for a most romantic candy.