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Rich and creamy spinach soup, with fresh or frozen spinach, onion, potatoes, broth, cream and sour cream. Serve hot or chilled.
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This Atholl Brose Cocktail recipe consist of blended Scotch whiskey, honey syrup, cold-process coffee concentrate, oat-infused milk and grated nutmeg.
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Get Cookie Cones Recipe from Food Network
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Farmers market heirloom tomatoes and truffle-infused oil bring the wow factor in this easy bruschetta recipe.
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Potatoes, sweet potatoes, celery root, and parsnips are topped with Gruyere cheese in this delicious recipe for a fall root vegetable gratin.
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Avocado, jalapeno pepper, and a sprinkle of ground smoked chipotle pepper add texture and Mexican-inspired flavors to easy deviled eggs.
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 2 hours 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Kale, cabbage, and Brussels sprouts are tossed with pepitas and dried cranberries in a citrusy poppy seed dressing creating a hearty and crunchy salad.
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This picnic-friendly salad features gluten-free chickpea pasta with a dairy-free dressing and Mediterranean-style roasted vegetables.
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Perfect for a special breakfast or brunch, this make-ahead eggy casserole combines toasted English muffins with layers of cheese, mushrooms, and asparagus. Refrigerate overnight, bake the next day, and keep your morning clear for celebrating instead of cooking.
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Chopped tomatoes, cucumbers, onions, and parsley combine with a drizzled dressing of lemon juice, olive oil, garlic, and mint leaves.
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Bacon and blue cheese join Buffalo sauce-marinated chicken for a satisfying salad packed with tomatoes, celery, and cucumber.