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cooking.nytimes.com
This recipe is by Marian Burros and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I am constantly overwhelmed by the surprising depth of flavor of this simple little soup, the beauty of this soup – it’s simplicity and bare ingredients. You...
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This festive pinecone-shaped cheese ball is always a hit! Cream cheese, crumbled bacon, green onions, and dill are topped with toasted almonds. Add a few pinenuts, too, if desired.
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Corn chowder made with fresh sweet corn is one of summer's greatest pleasures. This easy recipe uses the corn cobs to infuse even more corn flavor into the milky broth.
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Feast at Passover Seder with this recipe for short rib tsimmes: short ribs in a vegetable stew sweetened with honey and prunes.
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This eggless cherry-almond ice cream uses cherry juice concentrate for a deep magenta color!
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An easy recipe for a refreshing slushy Negroni cocktail.
Ingredients: campari, gin, vermouth, syrup, ice
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These creamy slow-cooker grits are loaded with flavor.
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This recipe combines spicy, sweet, and salty with a definite Caribbean flair. The multigrain chips make it a heartier and healthier dish, and add a wonderful nutty flavor. Chicken can be subbed for the shrimp, but increase the cooking time as necessary. Serve with sour cream and picante salsa.
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It's hard to beat a freshly baked cookie, especially when it only takes 10 minutes in the oven with this recipe from Marc Forgione!
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Healthy and satisfying weeknight frittata with potatoes, onions, red peppers, spinach, and ground turmeric.