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This recipe is by Amanda Hesser and takes 45 minutes, plus 4 hours' freezing and 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Inspired by Persian lamb stews, Chef Travis Lett's recipe for slow-cooked lamb shoulder is full of the bright flavors of tarragon, dill, mint, chives, and parsley...
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Get Citrus Shrimp Salad Recipe from Food Network
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My husband and I love to indulge in special 'date nights', which always include a fun movie, a bottle of wine, nibbles, and his fabulous fondues. I help by preparing the accoutrements to his masterpieces. This is by far the best creation yet!
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This sparkling summertime punch is sweetened with frozen lemonade and slice citrus fruits.
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I used to visit the restaurant of a friend who was a chef. He made the best mushroom sauce for beef, but would not share his recipe. After trial and error, I think mine comes very close to his. This haute cuisine sauce makes everyday steaks or roasts into something a little more elegant.
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Fresh orange segments add a pop of color and bright citrus flavor to this spinach, bacon, and red onion salad with a light dressing.
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This appetizer of toasted baguette slices topped with blue cheese, pear, and prosciutto is a crowd-pleaser.
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This slaw gets an Asian twist with the addition of pickled ginger, hot sauce, and sesame seeds.