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A sweet gin cocktail with cream sherry and grapefruit liqueur, as well as a light egg white froth and a little kick from lemon juice, this sophisticated drink...
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Mustard, lemon juice, and garlic layer the steak with flavor in as little as 10 minutes. You can also marinate the meat with these three ingredients up to a day ahead.
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An elegant pear and feta bites appetizer recipe.
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You can enjoy stone fruits now, coaxing even firm nectarines to tenderness by baking them. With each spoonful of this simple dessert, a rich, crunchy pistachio topping gives way to soft, juicy fruit.
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Chicken breasts are coated with spicy mustard and seasoned bread crumbs to seal in the juices, then baked in lemon butter for a burst of flavor.
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Golden brown bread crumbs and Parmesan cheese make a terrific crust for this simple baked flounder.
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Every ingredient in this dip is there for a reason.
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Broth-cooked bulgur tossed with sautéed zucchini and fresh chopped herbs.
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Cooked Polish kielbasa is baked in a Worcestershire-based sauce laced with lemon juice, brown sugar and hot pepper sauce.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes About 3 hours 15 minutes, plus overnight prep. Tell us what you think of it at The New York Times - Dining - Food.
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For this old-fashioned pie, a creamy custard is topped with meringue and baked until lightly browned.