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cooking.nytimes.com
Fermented tea leaves are one of Myanmar’s favorite national ingredients, and for a 2015 article in The Times, the San Antonio chef Quealy Watson used them to provide a jolt of big flavor to a crunchy slaw that goes well with barbecued or grilled meats You can find fermented tea leaves in some Asian markets and online, occasionally sold as Burmese tea salad dressing.
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This cinnamon-scented sweet potato casserole calls for the addition of sugar and orange juice to the puree which is topped with miniature marshmallows and baked.
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Get Linguini Puttanesca Recipe from Food Network
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Delicious, fresh, and summery, this recipe pairs marinated and grilled flank steak with a spicy-sweet Thai mango salad, perfect for dinner.
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Healthy, hearty lentils get a burst of flavorful protein from crispy fried tofu and hot and spicy chile oil.
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Get Whole30 Shrimp and Cauliflower Grits Recipe from Food Network
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Carrot cake receives a healthy organic makeover in this recipe, using organic whole wheat flour, lots of spices, and a carrot glaze instead of a heavy icing.
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This dressing packs a punch of flavor and explodes with freshness, a bit of tang, and traditional ranch flavor.
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This mango and cayenne paleta recipe, or fruity frozen pop, is the perfect refresher on a hot summer day.
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Compound butter with cilantro and lime! Great with corn-on-the-cob, veggies, shrimp or steak!
Ingredients: butter, cilantro, lime juice, lime, salt
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It's not tart, it's soooo smooth and sweet!
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Get Basil Gimlet Recipe from Food Network
Ingredients: basil leaves, syrup, lime juice, gin