Search Results (4,700 found)
cooking.nytimes.com
This recipe is by David Tanis and takes 20 minutes, plus chilling. Tell us what you think of it at The New York Times - Dining - Food.
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Susan Feniger likes to quickly simmer raw shrimp in broth or sauté them with garlic and ginger, but you can certainly use precooked shrimp to save time.
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We make these every year for Christmas and are always a sure-to-please treat.
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Give your chicken wings a sweet-spicy makeover.
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Deliriously delicious juice to start your day! The result will be a lovely, creamy, silky smooth beverage - and with a lovely orange glow, it's a real eye catcher, too!
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A nonalcoholic cranberry cocktail recipe with ginger syrup and sparkling apple cider.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This bundt cake recipe is made with Guinness and ginger, then drizzled with salted caramel. In 1 hour you will have a delicious bundt cake.
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Beef and Chinese broccoli chow fun is an elevated update of a take-out classic, with plenty of ginger and pepper, and chewy rice noodles to soak up the savory...
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Packed with old-fashioned flavors of molasses and spice, these soft gingersnaps are a crowd pleaser.
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This colorful coleslaw with shredded jicama is tossed with a citrus and ginger dressing then topped with candied walnuts.
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A Cornish hen is marinated overnight in an aromatic yogurt mixture, then cooked in the microwave oven. The characteristic red color comes from food coloring...