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cooking.nytimes.com
This recipe is by Sara Dickerman and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Chipotle uses juniper berries, which can be hard to find in stores, but we came up with a simple substitution that provides the same great flavor.
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Cool and refreshing, this drink is perfect for weddings and showers.
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Kale, avocado, mango, and chickpeas are topped with a citrus poppy seed vinaigrette in this recipe for a delicious summertime salad!
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A light-tasting, fine-textured cake with an orange glaze.
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This is a great easy prawn marinade. We put them out as appetizers, but they can also be a main course. I've also sauteed them with the marinade and used the sauce with pasta or just lapped it up with French bread!
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No sweet-and-sour mix here—just fresh lemon juice, simple syrup, and bourbon shaken with an egg white to get it frothy.
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Spicy onions just like the ones served in Indian restaurants as a side dish! Delicious served with crispy pappadums as a starter for any Indian meal!
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Creamy and orangy, this panna cotta recipe is reminiscent of the frozen treat on a stick - the creamsicle.
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Makes a great, light, cake-like cookie. I use the food processor to chop the cranberries (life is just too short!).
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This super-green salad has lots of antioxidants, including lutein, beta carotene and vitamin C, and it's a delicious way to help you rack up the seven to nine daily servings of fruits and vegetables recommended for adults.