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Marinated steak strips and flavorful veggies make a delicious fajita filling--perfect for busy weeknight dinners.
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"Every house has an herb garden," says Daniel Humm of Ticino, the southern region of Switzerland. Accordingly, he infuses roasted peaches with honey-rosemary syrup. The mascarpone in the ice cream reveals the strong Italian influence on Ticino's cuisine.
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This paleo-style pork stir-fry is marinated with garlic, ginger, and cilantro overnight to create a delicious blend of flavors.
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This is the perfect muffin - really yummy flavor yet not much sugar. I've used different fruits too - blueberries and raspberries are our absolute favorites, but strawberries, peaches, or cherries are good too - frozen or fresh. You can use any kind of yogurt without fruit on the bottom. Easily adaptable to what you have. Hope you enjoy!
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In Chef John's simple roasted chicken salad, the warm dressing is built from the dark caramelized lemon and chicken drippings, broth, and lemon juice.
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This is a real made-from-scratch pie, so get out your double boiler. The lemon filling is smooth and thick with lots of egg yolks, butter and lemon juice. And the meringue has a bit of lemon juice whipped in.
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This cake recipe is easy to make, using pineapple for a fruity cake and also makes a glaze that helps deliver a cake that is very moist.
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This crisp and refreshing Waldorf salad has three varieties of apple, a pear, walnuts, and pecans and is perfect for hot summer days.
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This is a very good cake for Christmas. Do not double this recipe. You don't need to age this cake.
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Coconut milk and lime juice seasoned with ginger root and cayenne pepper create a spicy broth for this Thai-inspired soup with strips of white chicken, cilantro and chopped scallions.
cooking.nytimes.com
Although some bread soups are very simple mixtures of bread and broth, the ones I love most are packed with produce And while the traditional versions of the Mediterranean soups are made with white bread, there’s no reason not to use whole-grain breads in these recipes I don’t recommend sourdough, however, because the flavor is too strong
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Basic gets a boost when you pair burgers with crisp, smoky bacon, earthy mushrooms and melty Swiss cheese. The herbed mayonnaise adds instant sophistication.