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This ravioli recipe is filled with egg yolks and a creamy ricotta-Parmesan cheese mixture, and is served with a bacon, sage, and brown butter sauce.
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A natural, very good, flavorful lemon sponge cake.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hour 40 minutes, plus 2 hours refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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These simple butter cookies do not spread in baking.
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Soft cookie dough loses its shape when moved; to retain crisp cut edges, refrigerate dough until firm before baking. Note: This recipe is adapted from "The Martha Stewart Living Christmas Cookbook" (Oxmoor House, 2003.)  
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Quickly grilled ham steak is served over a bed of fresh greens in a homemade Dijon mustard and lemon dressing in this hearty meal-size salad.
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These Asian-inspired chicken lettuce wraps are great for summer nights, refreshing, and require no cooking!
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This sour apple salad is both nutritious and delicious - it contains fruit, vegetables and seeds. You can use any type of dressing and lettuce in this recipe.
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The potatoes in Mom 's salad are mashed, so the consistency is quite different from traditional potato salads. And the prepared mustard that 's added to the creamy dressing gives the whole salad a bit of zing.
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A hot and spicy black eyed pea concoction straight from the hot and spicy South. The longer it chills, the bolder it tastes.
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Baby spinach, Cheddar, and chopped Fuji apple star in this easy spinach salad recipe.