Search Results (2,162 found)
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This light and refreshing cold pasta salad is loaded with Mediterranean flavors like olives, tomatoes, and Asiago cheese.
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Chicken and veggie skewers marinated in cilantro, lime, and cumin. Serve with rice, salsa, and warm tortillas.
cooking.nytimes.com
Honey, lemon zest and poppy seeds are stirred into a batter enriched with Greek yogurt elevating the pancake from typical to terrific With a scoop of ice cream, these could more than pass for dessert.
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This morning treat turns any regular work day into a Sunday extravaganza. Yet, it's fast and easy to prepare, and combines just the right mix of wholesome nutrition...
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An easy way to make sweet and sour chicken making use of ready-made apricot jam, Italian dressing, and canned pineapple.
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This filling vegetarian lentil and bulgur salad can serve as a healthy main dish for lunch, or a side dish for dinner.
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This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe, from Julie Reiner of the Clover Club in Brooklyn, is a bourbon Manhattan, sweetened up with apricot and smoothed out with vermouth It’s a strong one, and it goes down easily (The New York Times)
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This fritter recipe takes rectangles of store-bought pizza dough and fills them with peanut butter and jelly or jam.
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Cranberries, raspberries, and cherry juice make a pretty red sorbet with a sprightly flavor.
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A great drink made with coconut rum and pineapple juice, and garnished with a cherry.
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Roast beef, Neufchatel cheese, tomatoes, and greens are all wrapped up in multi-grain wraps for this light and tasty lunch.