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Linton Hopkins's Aunt Julia ("my paternal grandmothers sister-in-law," he says) made giant vats of this barbecue sauce on her farm in Alabama, then drove around delivering it to everyone in her extended family.
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Get Heavenly Hummus Wrap with Homemade Hummus Recipe from Food Network
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In 2004, Mark Bittman introduced this recipe to Times readers as part of a spirited argument for chicken thighs over breasts That argument reaches peak awesomeness here, with the chicken browned and slightly braised, with olives and walnuts, and a slight acid zing from the wine and lemon.
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This delicious tropical ceviche is perfect for fancy gatherings. The halibut 'cooks' in lemon and lime juice with a splash of tequila and a lot of fresh mango. Serve in a martini glass, with extra lime on the rim for squeezing.
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Get Marinated Salumi Sandwich Recipe from Food Network
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A simple preparation for nutty spring nettles.
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Get Brown Butter-Sauteed Tilapia with Pistachios Recipe from Food Network
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Get Avocado Deviled Eggs Recipe from Food Network
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This recipe is by Mark Bittman. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: gin, lemon juice, syrup
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This recipe is by Elaine Louie. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: lemon juice, sugar, water
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This recipe is by Suzanne Hamlin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: lemon, egg whites, sugar