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This refreshing, citrusy recipe for sparkling white wine sangria is made with fresh orange, lemon, and lime and lime-flavored gin.
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Stir up a taste adventure with three tasty cereals, three crunchy nuts, and a perfect blend of spices.
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Danny Bowien’s recipe for the extra-crispy wings with spicy chiles he serves at Mission Chinese Food.
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This grilled chicken, known as dak gui, has a flavor reminiscent of teriyaki chicken but with a more complex slant.
cooking.nytimes.com
This recipe is by Marian Burros and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Beef short ribs are marinated in a soy sauce-based marinade in this Hawaiian-inspired version of kalbi ribs.
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Hamburger patties get a big flavor boost from a beer and Worcestershire sauce marinade.
cooking.nytimes.com
This recipe is by Regina Schrambling and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Orange juice is spiked with garlic and ginger, and then poured over a prepared steak and chilled for several hours. After the meat is grilled and sliced, warmed orange juice is poured on.
Ingredients: sirloin, cloves, ginger, oranges
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Roast pork (veprova pecene) is a traditional Czech meal usually served on Sundays with dumplings, sauerkraut, and a nice Czech pilsner.
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Ground turkey burgers with cilantro, ginger, and garlic are a quick and easy, Thai-inspired meal that the whole family will love.
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Try this spicy, fruity cocktail.