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This recipe is by Steven Stern. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: egg white, lime juice, syrup
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Light rum, rum syrup, pineapple juice, and a dash of bitters topped with sparkling wine.
cooking.nytimes.com
If you're seeking seriously intense heat and rich, layered flavors to go along with it, Indonesian sambal will deliver a two-for-one punch The chef Retno Pratiwi uses a mix of red bell peppers and two kinds of red chiles to form the base of the exquisite, bright red sauce, softening it with a little coconut sugar and brightening it with aromatics You can reduce the number of chiles or opt for milder ones if you're not looking for a kick
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Jalapeno pepper slices are muddled with cucumber syrup and mixed with vodka and lime juice in this refreshing and spicy cocktail.
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Get Mojito Limeade Recipe from Food Network
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Basbousa cake is a not-too-sweet semolina confection soaked in lime syrup, often hawked on the streets of Egypt.
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It may look like a glass of wine, but this pregnancy-friendly drink is really a mix of non-alcoholic sparkling wine soda, ginger ale, and lime juice.
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A light, healthy cilantro-ginger halibut recipe.
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Avocado makes this super creamy with less guilt.
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This tasty tri-color rotini pasta with cucumbers, tomatoes, and avocado with Italian dressing makes a great addition to a potluck or picnic.
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Get Yucatan Style Pork Shoulder Recipe from Food Network
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Chicken breasts or thighs, smothered in chipotle salsa, topped with Monterey jack cheese, and baked.