Search Results (14,534 found)
cooking.nytimes.com
This recipe is by William Grimes. Tell us what you think of it at The New York Times - Dining - Food.
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Stirring nuts into a homemade cranberry sauce made with orange juice and triple sec elevates the classic Thanksgiving condiment.
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Fruity, creamy, and just plain delicious - the perfect smoothie!
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A smoothie with orange juice, pineapple, and banana - sweetened with honey.
www.chowhound.com
A cocktail recipe for a light white wine cooler to serve on a hot day.
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Pork ribs are rubbed with a sweet-spicy mixture, then basted with orange and lime juice as they cook resulting in a tangy and spicy crust.
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Translucent glass noodles (a.k.a. cellophane noodles) are ubiquitous at pan-Asian restaurants. Hosea Rosenberg gives them extra care, stir-frying them in sesame oil with a generous array of vegetables.
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Quinoa, cranberries, and broccoli are tossed with a bright citrus dressing and garnished with walnuts in this quick and easy vegan salad.
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Borrowing from the flavors of the Southwest, this uncooked cranberry relish uses jalapeno, lime, cilantro, and cumin to add an unusual twist to a classic accompaniment to turkey.
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Holy guacamole! This is a subtly delightful soup.
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Carrots and bean sprouts are tossed with fresh coconut, cilantro, and a simple dressing made with lemon juice, sugar, and toasted mustard seeds.
cooking.nytimes.com
This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.