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This recipe is by Marian Burros and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Celia Barbour and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A cool, minty, spiked dessert for hot days.
Ingredients: mint, cacao, chocolate
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You'll become a bourbon lover after sipping on this refreshing ginger-peach smash cocktail, muddled and garnished with mint.
Ingredients: mint, peach nectar, bourbon
www.delish.com
Any leftover marinated steak is perfect for serving over a salad or in sandwiches.
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These pulled pork sandwiches combine the best of Southern cooking with the flavors of Italy. Tender pork is combined with onions, peppers, mushrooms, and pesto sauce for filling sandwiches hearty enough for your biggest eaters!
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Cooked green beans are tossed with garlic powder, bread crumbs, olive oil, oregano and basil, and given a fine sprinkling of Parmesan cheese.
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This summer spin on a classic margherita pizza adds fresh strawberries to the quick tomato sauce. Topped with mozzarella and basil, it's an unexpectedly delicious...
cooking.nytimes.com
This is a real julep, the now classic julep first served to Derby guests in 1875 by Col Meriwether Lewis Clark Jr., the founder of Churchill Downs Now, as then, it is made with just four ingredients: finely crushed ice, a little sugar water, fresh spearmint and fine, aged, 90-proof straight Kentucky bourbon.
Ingredients: water, sugar, spearmint
cooking.nytimes.com
Think of this dish as red curry noodles, version 2.0 By doctoring up jarred red curry paste with fresh chile, garlic, ginger, lemongrass and spices, this dish gets a much more complex, intense flavor than the usual version Once you have all the ingredients at the ready, the dish comes together quickly
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Cucumbers, sweet onions, and fresh herbs roast in the oven for a different twist on a summery roasted vegetable side dish.
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Get Champagne Sangria Recipe from Food Network