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This recipe is by Craig Claiborne And Pierre Franey and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cranberry sauce sweetened with honey and pears is a tasty alternative to the traditional cranberry sauce made with sugar.
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Creamy, sweet, and tart, this classic lime dessert is always a favorite.
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Carrots and parsnips glazed with an orange juice reduction is a perfect side dish for holiday celebrations.
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This pink drink isn't just for ladies. A heady combination of gin and applejack are shaken together with egg white and lemon juice for a frothy drink that's given a pink hue thanks to a few drops of grenadine.
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Any person can make this savory soup with vegetable juice cocktail, potatoes and onion. Use frozen or canned mixed vegetables.
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Chef John tempers the sweetness of cantaloupe with a hint of heat from cayenne pepper in this refreshingly delicious sorbet.
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Chipotle and cumin kick up tomato sauce.
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Get Salmon-Fennel Salad Recipe from Food Network
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Beer meets whiskey—an unusual blend that really works.
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Light and lively, this is a great summer cocktail.
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Cranberry studded gelatin is allowed to partially set before whipped topping is folded into the mixture and spooned into a pre-baked pie shell in this easy holiday pie.