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Caramelized shallots and pears top Brie nestled within a loaf of sourdough bread for this elegant, rich baked Brie.
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Pear and cilantro accompany jicama in this flavorful take on an old barbeque standby.
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Get Apple, Pear and Cranberry Crisp with Toffee Pecans and Cinnamon Ice Cream Recipe from Food Network
cooking.nytimes.com
I didn’t test a gluten-free breadstick If you need one, try substituting the gluten-free flour mix by my colleague Melissa Clark for the wheat flour in this week’s recipes These grainy breadsticks can be irresistible, but that’s all right -- they’re much healthier than the restaurant variety.
www.delish.com
For this protein-rich, multi-textured salad, quinoa and roasted brussels sprouts are tossed with a mustard-shallot vinaigrette. The salad gets a delicate sweetness from dried apricots and a nutty crunch from toasted almonds.
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More suited to a cocktail party than a baseball game, this riff on Cracker Jack by Atlanta pastry chef Taria Camerino is sweetened with agave nectar and spiked with tequila. Slow baking turns the popcorn-nut mix fabulously crunchy.
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Another Royal version of a common dish. Jap Jae is good as prepared in many Korean restaurants. But restaurants take shortcuts such as cooking all or most of...
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Get Caprese Salad with Roasted Mango Dressing Recipe from Food Network
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This recipe is by Barbara Kafka and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Winter Sangria Recipe from Food Network
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Cucumber, onion, and tomato are tossed in a simple blend of champagne and balsamic vinegars and just a touch of agave nectar for sweetness.
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Get Energy Balls Recipe from Food Network