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Ouzo’s intense anise flavor mellows out when blended with cantaloupe and lemon juice in this unique cocktail.
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Get Mulled Red Wine Sangria Recipe from Food Network
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This curd can be prepared several days in advance and stored in the refrigerator; use any extra as a spread for your morning toast.
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This is the sorbet version of a favorite summertime drink -- Pina Colada! It's creamy, cool, pineapple-coconutty and a wonderful summer dessert which just might inspire a fiesta.
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The name says it all. My Nuclear 'Fire Roasted' Salsa isn't for the faint of heart. Blackened tomatoes, chilies, and carmelized garlic cloves fire up the flavor...
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Mushroom and black bean quesadillas made on whole wheat tortillas are vegetarian, quick and easy, and a healthy dinner for the whole family.
cooking.nytimes.com
I’ve always thought that gravlax should be translated as “gift from the Norse gods” – it’s the perfect party dish It’s a fillet of salmon cured in a mixture of salt, sugar and herbs After two to three days, the fish emerges silky, flavorful to its core and easy to slice
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A healthy halibut ceviche recipe with fresh tomatillos, avocado, a jalapeño pepper, green olives, onion, and cilantro.
cooking.nytimes.com
This simple stir-fry is a dish to throw together when you want something like fried rice but don’t have any cooked rice at hand Begin soaking the noodles before you begin to chop the vegetables, and they’ll be ready to stir-fry when the other prep is done.
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The Indian classic of spiced spinach made with tofu and yogurt.
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Green peas and water chestnuts combine with a vinaigrette dressing for a crunchy colorful salad that is perfect for picnics or lunch.