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This recipe is by Jacques Pepin and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Rustic Tomato Tart takes free form pastry dough to new summer heights! Add basil pesto, sweet corn, a spot of cheese and garden tomatoes!
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Daniel Humm's broiled open-face cheese sandwiches make a terrific snack or a decadent lunch. They evoke classic Swiss fondue because they combine bubbling-hot Gruyère with white wine and kirsch, a cherry-flavored spirit.
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A spicy combination of ground beef, onion, and green chili pepper, layered between ready-bake biscuits, and baked golden brown.
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A toaster tart that's part fast-food-chain apple pie and part Pop-Tart.
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Enjoy this Grilled Rack of Lamb with Fresh Lemon and Herbs recipe with ingredients and easy step-by-step directions from Chowhound.
Ingredients: lamb, lemon juice, olive oil
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Olive oil replaces melted butter in this healthful, Mediterranean-inspired snack.
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Bits of broiled chicken seasoned with lemon pepper and garlic powder are tossed with pasta, roma tomatoes and tangy feta cheese. The Italian dressing of your choice finishes this savory summer salad.
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This recipe yields a simple and quick citrus-flavored tart. Try it with ice cream!
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Get Singapore Sling Recipe from Food Network
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Oven browned beef is simmered with red wine, beef broth, and seasonings. Roasted vegetables are added for the last 20 minutes of cooking.