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Chef John's fresh cherry pie features a crunchy almond streusel topping.
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These fried asparagus sticks are coated in a double layer of tangy buttermilk batter and are quick and easy to prepare. They will please both kids and adults alike!
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Fresh mushrooms are marinated overnight in olive oil seasoned with lemon juice, thyme and garlic and served warm. Delicious served with crusty bread to sop up the juices!
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A yummy filling of sour cream, vanilla pudding, and a bit of almond extract is poured into an unbaked pie crust, topped with slices of peaches, and finished with a sweet peach syrup glaze.
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This sweet and refreshing punch makes a beautiful centerpiece for your next summer gathering. With sliced citrus fruit, raspberries, and pineapple juice, you may want to make a couple batches--just in case.
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This is an excellent dish for a barbeque party. Make the ribs in advance, and when your guests have arrived, all that's left is to grill them. You'll have them wondering how they got so tender and tasty so fast.
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This soup-and-sandwich combo can be made up to a day ahead -- perfect for a picnic or a fun, casual dinner at home.
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A touch of balsamic vinegar puts a new spin on this classic cocktail recipe from Mario Batali.
cooking.nytimes.com
This dense and deeply figgy cake, adapted from Eli's Table in Manhattan, gets its complex flavor from a combination of fresh figs and fig jam, seasoned generously with cinnamon, cardamom and ginger It’s then filled and topped with cream cheese frosting that is sweetened with a combination of confectioners’ sugar for lightness and honey for richness Over all, it’s a bit like carrot cake, except softer and sweeter
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Get Halibut Ceviche Salad Recipe from Food Network
cooking.nytimes.com
Easier and homier than an apple pie, this gently spiced crumble feeds a crowd If you don't want to make the bourbon cream, serve this with ice cream instead: Vanilla is classic, but ginger, green tea or salted caramel would also be terrific.