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cooking.nytimes.com
This dish is somewhere between a shrimp salad and a ceviche – just-cooked shrimp dressed with a sour-savory-sweet mixture of lime, fish sauce, and sweet chile paste, then showered with herbs and chiles In classic Thai fashion, it’s combination of many tastes, each moment on your palate different from the next It’s a favorite of Pornpong Kanittanon, the Consul General of Thailand in New York, and the recipe is adapted from his wife, Jaisamarn.
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If marmalade is not your favorite type of fruit preserve, it's most likely because of those bitter flavors from the white parts of whatever type of citrus was used. That is not an issue with this gorgeous kumquat marmalade.
Ingredients: kumquats, zest, sugar, water
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These taste better when the sun goes down.
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Get Chilled White Gazpacho Recipe from Food Network
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Get Shrimp and Mango Summer Rolls Recipe from Food Network
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A recipe for tangy buttermilk-marinated chicken breasts grilled and topped with a fresh fruit salsa.
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After a few hours of frustrating research on the internet for a decent mincemeat recipe (90% state "use store bought or homemade", which is as useful as "get...
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Get Blood Orange Margarita Recipe from Food Network
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Say so long, farewell to summer with apple cider sangria.
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Using a good-quality vodka and fresh lemon and lime juice along with some other special ingredients will make a terrific eye-opening batch of Bloody Marys for your next tailgate or football party.
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This lemon meringue pie filled with a homemade strawberry compote tastes like strawberry lemonade - perfect for summer.
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A fruity blend of juices, tea and bourbon whiskey are frozen into a slush, and then served topped off with lemon lime soda. This takes a while, but it's worth it!