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This flavorful vinaigrette takes the work out of Caesar salad dressing!
cooking.nytimes.com
This is based on a number of Greek dishes that are made with barley rusks, rock- hard twice-baked barley bread slices that are sold in bakeries and reconstituted for delicious salads and soups You can make the rusks with any hearty country bread, just by drying out thick slices in a low oven The authentic Greek version of this recipe has a lot more olive oil and garlic
www.simplyrecipes.com
Delicious, rich and creamy crab bisque, made with fresh cracked Dungeness crab meat, and stock made from the crab shells.
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An elegant recipe made with halibut fillets and leeks braised in white wine and butter.
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Meaty pieces of jackfruit are battered and deep-fried in this quick and easy recipe for a crispy vegetarian or vegan meat substitute.
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Raisins are plumped in water, and brown sugar, cornstarch, cinnamon, vinegar and butter are stirred in. The filling is poured into a pastry shell, covered with a top crust, and baked in a hot oven for 30 minutes. Cool and serve with ice cream.
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Prosciutto and asparagus pair deliciously with poached eggs and a sprinkling of lemon.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A big-batch recipe with a lot of old-fashioned potato salad flavor.
www.delish.com
Skewered shrimp is easy to turn during cooking; you can also saute shrimp on their own.
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Sear cucumbers and peppers over a hot grill, then pack them in a sweet-and-sour pickling liquid. Perfect for picnics!
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Get Grilled Provoleta Recipe from Food Network