Search Results (21,203 found)
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Vodka is infused with sweet, ripe honeydew melon. Add some to your favorite pina colada for a delicious flavor!
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Anyone can pull off these Philly cheese steak sliders, a game day crowd-pleaser of sauteed steak, peppers, onions, and cheese melted between Hawaiian rolls.
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Sweet, mild sausage, red bell peppers, corn kernels, and Cheddar cheese make delicious savory breakfast muffins. To delight and amaze your friends, tuck a shelled soft-cooked egg inside each one before baking!
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This thick and hearty beef taco soup comes together in a flash. Ranch dressing mix sets it apart from your average taco soup.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Sesame oil adds a lovely aroma to this Chinese soup.
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Make a delicious pasta sauce quickly and easily by heating prepared pesto, half-and-half, butter, and garlic powder together.
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Green tea powder, also known as matcha, is added to cake batter creating a lovely green tea cake that is naturally bright green!
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a moist, spice-type cake...a good way to use some of those extra green tomatoes before frost hits.
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This creamy green squash soup features a plethora of vegetables and the mellow flavor of green garlic scapes, perfect for a vegan dinner.