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A variety of juices is a simple touch that can make brunch that much more memorable for your guests.
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Get Mean Green Cucumber Juice Recipe from Food Network
Ingredients: english cucumbers, sugar, water
cooking.nytimes.com
This is an under-the-radar basic from Julia Child’s “Mastering the Art of French Cooking,” featured in a New York Times article about readers’ favorite Child recipes It is a tomato sauce with onions, garlic and basil, raised high with a perfumed whiff of orange peel and coriander seed Make it when the farmers’ market is overflowing with good tomatoes, freeze it in plastic bags, and use it until there is no more
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A classic dish to warm up a chilly crowd.
cooking.nytimes.com
This humble Bloody Mary has its roots in a 2000 article by R W Apple Jr., who explored the origins of Worcestershire sauce, “perhaps best known as an indispensable ingredient" in the cocktail
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A refreshing and authentic Mexican shrimp cocktail with plenty of spicy flavors makes a perfect starter or a light meal. Serve it chilled with saltine crackers on the side. The trick is to start with well-chilled shrimp, ketchup, and clam-tomato juice so it can be ready after only chilling 1 hour in the fridge.
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Blanched kale is quickly braised with onions, anchovies, and tomato paste for a punchy, flavorful vegetable side dish recipe.
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Lime juice, club soda, and honey blend together in this tart and refreshing paleo drink perfect for a hot summer day.
Ingredients: club soda, lime juice, honey
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Recipe for Crabmeat Shooters Quintana, as seen in the December 2006 issue of 'O, The Oprah Magazine.'
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Plenty of lemon juice and lemon zest make these lemon brownies very refreshing and a crowd-pleasing dessert.
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Get 3-Shot Cocktail ("Bandera and Sangrita") Recipe from Food Network
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Ground beef and tomatoes make a hearty sauce for this macaroni dish. Add sharp Cheddar cheese before baking, then finish to a golden brown under the broiler.