Search Results (4,276 found)
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The inspiration for this spicy-sweet nut crunch was a delicious Thai snack Kiesel found in Manhattans Chinatown.
www.allrecipes.com
Salmon fillets are baked with a lemony raspberry-ginger glaze just until tender, then broiled until browned for a sweet and tangy main dish with wonderful color and flavor.
cooking.nytimes.com
This recipe is by Marian Burros and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
A little sweet, lightly sour and a touch briny: This spritz is inspired by the salty lemonade found in Vietnam as a way to beat the heat Without ice and ginger beer, this mix keeps well in the fridge, so consider making a large batch to help get you through the summer If adding ginger kombucha, bear in mind that, though most brands are not legally considered alcoholic by the Alcohol and Tobacco Tax and Trade Bureau, they do contain trace amounts (up to 0.5 percent)
Ingredients: lemon, lemon juice, ginger
www.chowhound.com
The perfect example of a thick, chewy spice cookie.
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We're having nice weather here, in the 60's and sunny, however with a chill in the air, I can't get enough dairy free creamy pumpkin coconut ginger soup. And...
www.allrecipes.com
These big, soft, and moist gingerbread cookies are made healthier by using whole wheat flour, less sugar, and butter instead of margarine.
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This is an easy recipe used by my grandma to make crunchy cookies.
www.delish.com
Sweet, sour and a little bit hot. These muffins have it all.
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Gingered yogurt provides a sweet and spicy edge to pineapple spears in this light dessert. Try all of Martha Stewart's 15 minute desserts.
Ingredients: ginger, yogurt, honey, pineapple, almonds
www.allrecipes.com
Ground cumin, chile peppers and ginger are stirred into a hot mixture of tomatoes, crushed pineapple and water. This is when your kitchen begins to smell wonderful. Add a bit of cilantro, lime juice and golden-roasted cumin seeds. Soup for four.
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Broiling is my favorite way to cook salmon. The top gets a little charred while the inside cooks gently so you can't overcook it. Well, you can... but you won't if you read the simple instructions below.