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cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I'm using Chow's recipe feature to note down and collect the recipes for my Asian family's everyday food. This particular dish, for a clear tomato and lentil...
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Perfect party chicken wings! With a tasty glaze made with Bourbon whisky and maple syrup.
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Carrots are cooked until tender, grated, and then topped with tomato dressing and mint. Note: You could try using julienne carrots instead of grated, if you like.
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Ancho chile powder seasons these large lamb chops, which are topped with a great pan sauce made with beef broth, red wine, and coffee.
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This Eggplant Caponata is a delicious Italian relish made with eggplant, onions, garlic, tomatoes, pine nuts, olives, raisins, capers, and parsley. Perfect spread for bread or a dip for breadsticks!
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This salsa is loaded with vegetables, including plum tomatoes, jalapeno peppers, onions, and jicama.
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These sweet and sour Hawaiian meatballs add pizzazz to any appetizer or as a side dish.
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One cool thing about this sweet dessert is its freshness: Not cooking the cherries points up their peak-season taste. Another? You can use any red seedless jam for the glaze.
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Seedless raspberry jam sweetens and adds color to this smoothie. For an extra touch add edible jam polka dots to the inside of your child's glass.
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Raspberry glaze with a hint of butter is perfect for ham during the holiday season or Easter brunch.
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While I was recovering from my uvulaectomy, one of the things I was craving while I was on my liquid diet of Ensure and chicken broth was my all time favorite...
Ingredients: bread, peanut butter, grape