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Discover the refreshing pleasure of this old-time soda fountain favorite.
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Fresh tomatoes, red onions, cilantro and lime juice pair up with diced avocados atop salad greens, crowned with wasabi-orange glazed chicken strips.
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"I often use just one or two spices, such as the ginger and cumin in this Swiss chard," says Madhur Jaffrey. "It's a very northern Indian approach."
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Slices of garlic- and herb-seasoned pork sirloin fill in for ham in this delicious variation on a classic, special-occasion breakfast with poached eggs and hollandaise sauce on English muffins.
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This classic roast is flavored with tart lemon and savory marjoram a lovely, fragrant combination.
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Made in a flash by using the blender, this zesty salsa is seasoned with jalapeno pepper, onion, cilantro, and lemon juice. Adjust the amounts to suit your taste.
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Apples, pears, cranberries, and onion are simmered with orange juice and cider vinegar and sweetened with sugar and cinnamon for a great cranberry sauce option.
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Dark brown sugar, whiskey, apple juice, and fresh orange dial up the flavor on this mighty turkey brine that makes for a very juicy bird.
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Nice ice-cold fruity cocktail perfect for those summer evenings. As featured at Upstairs at the Kimberly Hotel in NYC. www.upstairsnyc.coom
cooking.nytimes.com
This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
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Put some South in your mouth with these cheddar-stuffed beauties.
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We love rhubarb!