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cooking.nytimes.com
This heady version of classic tabbouleh salad is for garlic lovers only. Instead of the salad relying solely on parsley, the green garlic stems add intensity and pungency to the mix, while a touch of mint adds freshness You can tone down the garlic flavor by increasing the parsley-to-green-garlic ratio if you like, or vice versa And if you can’t get young green garlic with floppy, soft green stems, use scallions or ramp greens instead
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Marinating chickens overnight seasons them all the way through; grilling them under a brick makes the skin crisp.
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Sweet potatoes made sweeter with orange juice, brown sugar and nutmeg. Topped with marshmallows and baked.
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Me and some friends at the Scrollbar on the IT-University in Copenhagen have come up with some game-related cocktail that I want to share here. Here are links...
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A smooth lemon custard is cooked up until thick and bubbly, and butter, lemon rind and sour cream are stirred in. The sweet tart filling is then spooned into a pre-baked crust and chilled.
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Rich, cheesy topping goes perfectly with mild flavored halibut.
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White wine and brandy are mixed with maraschino cherries and plenty of fruit in this sweet and colorful white sangria recipe.
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This delightfully tart and sweet Japanese-style cucumber salad is great anytime.
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This is the best punch I have ever tasted, and it is requested at every shower and wedding that takes place in our family and at our church. Fruit flavored gelatin is mixed with pineapple and lemon juice, then frozen. Ginger ale is then poured over the frozen juice.
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Elegant steamed asparagus served with a Hollandaise butter sauce. Perfect for Mothers Day or a special breakfast, or a side for a special dinner!
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As pretty as it is tasty, this drink combines Aperol, plums, and sparkling wine.
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Get Herb and Almond Tapenade Recipe from Food Network