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cooking.nytimes.com
Here, I’ve riffed on a classic French salade niçoise I save the anchovy for the dressing, but anchovy admirers can add more for garnish — and anchovy avoiders can simply leave them out The only cooking is boiling the potatoes and haricots verts, which can be done together in the same pot
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Get Ultimate White Chocolate Mousse with Chocolate Phyllo and Raspberry Sauce Recipe from Food Network
cooking.nytimes.com
I call this Irish trifle because it was my Irish ex-in-laws who introduced me to this wonderful dish It is one of the most irresistible desserts I make I love to have leftovers because the cake just keeps soaking up that amazing custard sauce, which is spiked with sherry
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Whole cranberry sauce is combined with grated orange peel, citrus juices, pineapple tidbits and chopped celery in this raspberry gelatin-based salad.
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Get Jelly Doughnut Bundt Cake Recipe from Food Network
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Blueberry pie filling and crushed pineapple are suspended in raspberry gelatin and topped with sweetened cream cheese in this cool dessert.
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Get Butter and Jam Thumbprints Recipe from Food Network
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A classic cranberry-pineapple gelatin salad expected on everyone's Thanksgiving menu, this version adds a flavor twist with orange zest and pecans.
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Get Witch Finger Cookies Recipe from Food Network
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Barman Jim Hewes of the historic Round Robin & Scotch Bar puts a festive seasonal twist on the Mint Julep, the bars signature cocktail.
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Get Pork Roast with Cumin-Spiked Mixed Berry Sauce and Roasted Parsnips Recipe from Food Network
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These adorable heart-shaped cookies from Germany are called Herrnhuter Herzen; they are decorated with half white and half pink icing.