Search Results (14,010 found)
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Cakey cream scones flavored with lime zest and dried pineapple.
cooking.nytimes.com
This is another one of Suvir Saran’s ideas, which I have adapted The whole spices in this mix contribute not only amazing flavors, but texture as well I used a combination of light-fleshed sweet potatoes and red boiling potatoes: I loved the sweetness of the sweet potatoes with the spices, but the mix needed something starchier to hold it together, so I added some red potatoes.
cooking.nytimes.com
This recipe is by Trish Hall and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Sasha Petraske’s ginger ale base at Drinkshop calls for lime juice instead of lemon It is an ingredient in the slyly named Presbyterian, which includes bourbon or rum blended with ale and club soda, and topped with a twist of lemon.
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Get Oak Wood Tri-Tip Recipe from Food Network
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Refreshing, fun recipe for blueberry lemonade! Tart and sweet from the blueberries. The finished drink is hot pink, almost purple. Garnish with a slice of lemon.
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Celery root salad recipe, also known as celery remoulade, with celery root, green apple, and a mayonnaise Dijon dressing.
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This recipe is called white gelatin but is very moist unlike regular gelatin. My family has made this every year for Thanksgiving and Christmas and it never gets old.
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This is a fresh variation on an old classic. Egg salad is spiced up with fresh cilantro and mushrooms as well as the usual ingredients. Great for a spring or summertime meal, or just as lunch to take to work!
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A hearty and healthy fall or winter soup from the Spotted Pig's April Bloomfield, filled with celery root, potatoes, fennel, carrots, turnips, and parsnips.
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How to make an American Flag Pie in a sheet-pan, perfect for Fourth of July! With a homemade crust and blueberry and strawberry filling.
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Dont let a fear of anchovies keep you from this delicious dish. They give a roundness and depth of flavor rather than a strong hit of anchovy.