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This is that magical white garlic sauce served all over the Middle East in one form or another. Many know it as it comes with wonderful Saudi broasted chicken...
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This cocktail recipe uses fresh figs, vodka, lemon juice, St-Germain elderflower liqueur, and agave nectar.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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You'll be surprised how easy it is to make this creamy tomato sauce that is so popular in Italian restaurants. If you prefer, replace the cheese tortellini with mushroom- or meat-filled pasta of any shape.
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Fresh mushrooms are gently simmered in beef broth with flour, green onions and butter, creating a nice, golden gravy.
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Chicago chef Stephanie Izard makes the ultimate summer salad with a creamy version of sweet-salty Japanese unagi sauce, which is typically brushed over eel.
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Get Bucatini With Olive-Caper Sauce Recipe from Food Network
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This lush, stewlike dish is made with firm, creamy cannellini beans.
www.simplyrecipes.com
This non-alcoholic mojito smoothie will change your mind about green smoothies forever! Made with coconut water, kale, pineapple, mint, and lime.
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West African inspired chicken peanut curry, with lime, coriander seed, onion, cilantro, mint, ginger, chili, peanuts, and chicken.
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Get Vodka Mojito Recipe from Food Network
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Get Macaroni Fruit Salad with Creme Fraiche Recipe from Food Network