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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
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A delicious Vietnamese grilled eggplant salad recipe.
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Get Jicama Slaw Recipe from Food Network
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Get Champagne Sangria Recipe from Food Network
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Try these subtly perfumed meatballs as an hors d'oeuvres or a main course.
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Any leftover marinated steak is perfect for serving over a salad or in sandwiches.
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Roasted pumpkin seeds, onions, serrano peppers, garlic, cilantro, and apple juice are blended together for this sweet/savory spread.
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Julienned chayotes cooked with roasted tomatoes, onions, green chiles and cilantro.
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This couscous tabbouleh is also delish with chicken or beef skewers.
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Fresh fruit salsas are a great compliment to fish and meat dishes. This kiwi, plum and mango combination has eye-popping color and brings out the subtle flavors...
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.