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Fennel seed and lemon-honey syrup dress up this Middle Eastern sweet.
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Simmered slowly in a savory tomato sauce, these ribs are so tender the meat falls off the bone. Serve over rice.
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A hearty winter soup made with root vegetables such as parsnips, carrots, and onions, this dish is enriched by the earthy flavor of portobello and shiitake mushrooms, plus fresh garlic, thyme and tarragon.
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Recipe for Roasted Almonds, as seen in the September 2008 issue of 'O, The Oprah Magazine.'
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The sugary rim creates a sweet crust for sipping brandy.
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A classic French 75 cocktail recipe, combining brandy, sparkling wine, and citrus flavors.
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Get Kale Caesar Salad Recipe from Food Network
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Tuna steaks marinated in a sesame oil and molasses sauce are pan-fried for a quick and easy weeknight meal that feels fancy.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Reds, yellows and greens are mixed together in this vibrant, flavorful salsa that perfectly captures the essence of summer.
cooking.nytimes.com
A slab pie is nothing more than a regular pie writ large Baked in a 9-x-13-inch pan, this pie feeds 24 but is easier to make (and to carry) than 3 separate pies The filling was inspired by an e-mail from Pete Wells, our restaurant critic, who mused about his ideal Thanksgiving dessert; the brown sugar, ginger and rum give it a complex and more autumnal flavor than most apple pies