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This popular and classic cocktail is as simple as it is delicious. Just mix premium dry gin, tart lime juice, and bubbly soda water.
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Stop breading mozzarella sticks and start making Chef John's crispier, modernized version that begins with a choux pastry base.
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Red cabbage, green onion, mandarin oranges, dried cranberries, and pine nuts make up an interesting and colorful salad.
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In this healthy version of the popular Thai dish, khao man gai, boiled chicken is served over aromatic rice with a spicy, pungent sauce.
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Get New England Clam Chowder Recipe from Food Network
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First cultivated south of the border, corn more or less grew up with poblano chiles and tomatillos, two components of this Mexican-influenced dish. The filling in each mellow pepper is a mix of tang and sweetness -- poached chicken, nips of goat cheese, s
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Whole wheat tortillas are filled with all of the flavors of an antipasto but served in a fun new way! Paired with a cold glass of milk this makes the perfect snack!
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Sweet watermelon juice is shaken with vodka and watermelon schnapps in this refreshing summer cocktail.
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Get Sriracha Mustard Recipe from Food Network
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A blend of cilantro, tarragon, basil, parsley, garlic, onion, lemon zest, paprika, and brown sugar make up this delicious DIY rustic chicken rub.
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Fresh mango, lime juice, and jalapeno give this vegetarian black bean and barley salad Caribbean flair, perfect for a hearty summer lunch.
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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.