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Get Polenta Shapes with Roasted Red Bell Pepper Sauce Recipe from Food Network
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Get Provencal Cherry Tomato Gratin Recipe from Food Network
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Lemon juice and garlic balance sweet sautéed carrots flavored with fresh marjoram. A simple yet exceptional side dish, it goes equally well alongside meat, fish or poultry.
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This is a rich pudding created by steaming suet, molasses, soured milk, baking soda, flour and raisins. It's served warm with a sauce of confectioners' sugar, an egg white and vanilla extract.
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A light and refreshing cocktail recipe made with limoncello, Lillet Blanc, and elderflower syrup to enjoy on a picnic or at a barbecue.
cooking.nytimes.com
You can use fresh baby artichokes for this if they’re in season Otherwise, it may be easier to find frozen ones.
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Tarragon chicken salad with dried cranberries, celery, mayonnaise, and tarragon. Great for sandwiches!
cooking.nytimes.com
In this recipe, which Pierre Franey brought to The Times in 1992 in one of his 60-Minute Gourmet columns, two teaspoons of lemon zest are added to a simple sauce of lemon juice, thyme, garlic and shallots It is, at once, lively and elegant To round it out, it needs a sturdy accompaniment
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An addictive mélange of lemon and red wine.
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Get Herbed Quinoa Recipe from Food Network
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A classic apricot jam recipe.
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This refreshing fall cocktail uses sage-infused gin and sage-infused honey to bring deep autumn flavor, with brightness from lemon juice and Chartreuse, and a...