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This kale salad is a bumped-up, tricked-out version of the popular Food Network recipe. The combination of lemon juice, honey, black pepper and olive oil create...
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Get Tequila Mai Tai Oh My! Recipe from Food Network
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Freshly cooked white beans hold their shape better than canned ones, so unless you’re really pinched for time, cook the beans yourself for this hearty, lively winter salad Serve it as a side dish for roasted meats or chicken If you omit the anchovies in the dressing (use capers instead), it would be an excellent meatless main course
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Grenadine syrup slowly floats through this mixture of orange, pineapple, and cranberry juices to give a visual effect of a sunset in a glass.
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Something different but delicious. A fondue with avocado, cream, Mexican cotija cheese and a hint of tequila. Serve with shrimp or bread for dipping.
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This stunning lobster dish is surprisingly simple to make. Lobster shells are stuffed with cooked lobster in a creamy white wine sauce, then topped with Parmesan cheese and broiled until golden.
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Enjoy savory crepes with these creamy chicken crepes topped with golden, bubbling Cheddar cheese.
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Spinach, basil, lemon juice, lemon zest, garlic, and Parmesan cheese work together in this tasty pesto recipe.
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Tropical flavors of lime, ginger, thyme, clove, and rum make this chicken really delicious.
cooking.nytimes.com
Corn bread goes with chili and in dressing during the holidays This recipe isn’t dressed up with cheese or chilies (though you could add some or either or both) It’s a basic recipe, made in a cast-iron pan to create a crunchy crust
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This recipe is by Pete Wells. Tell us what you think of it at The New York Times - Dining - Food.
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This is a quick-and-easy recipe for those times that you find yourself raiding the cabinets for a fast meal. This is an excellent sandwich filling, or main dish...