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Pretty rainbow carrots, shaved and tossed with olive oil, rice vinegar, and cumin make a simple, delicious salad.
cooking.nytimes.com
This recipe is by Sam Sifton and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The filling in these eggs is mixed with Hatch green chiles, lime juice, and cilantro and topped with corn salsa for a Southwestern flair.
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Colorful shredded cabbage salad with oranges and radishes and a zesty lime cumin coriander dressing!
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Get Salsa Recipe from Food Network
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Lemon peel provides an added flavor dimension in this apple pie calling for tart Granny Smith Apples.
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Get Prune Cake with Buttermilk Topping Recipe from Food Network
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Serve this strong-flavored spicy grilled shrimp as an appetizer with crusty bread and a bold Sauvignon Blanc.
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A Sardinian classic with littleneck clams and a touch of saffron.
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This easy-to-make margarita features fresh watermelon muddled with Mexican agave syrup, a natural sweetener derived from the cactus.
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A grilled mackerel recipe inspired by a mixture of the Spanish and French flavors of tapenade, tomato, fennel, capers, and saffron.
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Cornish game hens are marinated with Greek yogurt and herbs and then grilled slowly in this easy, tasty dish perfect for grilling season.