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Apple pie is baked over a layer of caramel pecan, then the pie is inverted to present the caramel on the top.
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Slightly unusual, the sweet strawberries and licorice-flavored fennel in this dessert complement each other perfectly, and the addition of fresh vanilla bean adds depth and dimension to the dish.
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This recipe is by Mark Bittman and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A fragrant saute of onions, garlic, bell pepper and mushrooms is simmered with white wine and lemon juice, with fresh scallops tossed in to soak up the flavors. Serve with fettuccine bathed in pesto, and sprinkle with Parmesan cheese.
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This light and refreshing salad has carrots, bell pepper, and cucumber is mixed with lentils and quinoa in a citrus dressing sweetened with agave nectar.
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Sauteed scallops pair up with potatoes tossed in a fresh, aromatic dressing highlighted by mint, chives, parsley, and lemon juice.
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Penne pasta has great company in this robust salad that is hearty enough to serve as an entree. Tomatoes, cucumbers, green peppers, sweet onion and black olives are tossed with the pasta and an herbed oil and lemon juice dressing.
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This creamy chicken and rice casserole is the perfect one-dish meal for a cold night.
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Here's a great home version of the traditional Vietnamese dish, pho. Just stir chicken, bok choy, and bean sprouts into aromatic infused chicken stock and serve over hot noodles.
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If you're tired of buying overpriced, bland fried rice, cook up this 'twisted' medley of brown rice, curry, lemon juice, and cayenne pepper.
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Lentils are tossed with pan-fried onions and crunchy almonds are a hearty side dish or picnic salad.
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Eggnog and ice cream punch come together in this deliciously creamy dessert drink!