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Such a refreshing salad and it holds nicely in the refrigerator if you want to make it ahead. Light and nutty bulgur is soaked in water until it 's fluffy and ready to be combined with parsley, mint, tomatoes, and a bit of oil and freshly squeezed lemon juice. Serves four.
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An alcohol-free mix of pomegranate juice, lime juice, and sparkling water, with a hint of orange flower water.
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If you like the popular Mexican mangonada treat, you'll love these shots made with vodka, chamoy, and Tajin(R).
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Black tea is simmered with fragrant spices like ginger, cardamom, and cloves in this quick and easy recipe for authentic masala chai.
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Sous vide at home with Chef John's simple stovetop technique for cooking your steak to a perfect medium-rare.
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This smooth and creamy dressing has the pungency of lemon juice and red wine vinegar and the sweet spiciness of oregano and garlic.
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You can make soft, fluffy homemade vanilla marshmallows without gelatin using this vegetarian recipe that uses agar agar powder instead.
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Attractive Cornish game hens are stuffed with a delicious wild rice mixture!
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Chef John livens up plain steamed rice with bok choy, sesame oil, and soy sauce.
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Get Lemon Grass Skewered Shrimp Recipe from Food Network
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Get Bacardi Mojito Recipe from Food Network
Ingredients: spearmint, lime, syrup, rum
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This recipe is by Barbara Kafka and takes About 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.