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This recipe is by Trish Hall and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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As a slight twist on a traditional clam recipe, try Chef Donald Link's spicier (but equally simple) version, which gives the clams a big kick of flavor from cooking in beer with chili flakes and salami.
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Potatoes, wedged, rolled in a mixture of lemon juice and oil, and baked in hot oven.
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This delightful wasabi dressing has a nice balance of sweet and savory with an extra kick coming from a generous portion of wasabi. Serve as a salad dressing, marinade, or dip.
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This tasty medley of vegetables includes the curiously named tuber, Jerusalem artichoke. Originating in the eastern United States, this sunflower species resembles ginger and tastes similar to a potato.
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Jenn Louis likes to serve very simply prepared seasonal fruit on platters for people to pass around family-style.
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A frothy bourbon drink with a dash of absinthe.
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Get Avocado Toast Recipe from Food Network
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A paste made of ground sesame seeds, almonds, cumin, coriander and oregano gives both the chicken and the apricots delicious flavor.
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Get Roasted Garlic Aioli Recipe from Food Network
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A fruity blend of juices, tea and bourbon whiskey are frozen into a slush, and then served topped off with lemon lime soda. This takes a while, but it's worth it!
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A crunchy addition to any taco.