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Served hot or warm, this exotic dip is a huge party pleaser. Ground chicken is simmered in a peanutty coconut sauce. You'll feel guilty for all the praise, because it is so easy to make. Serve with papadums or prawn crackers.
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Ribs are marinated in a pineapple juice, white wine and Worcestershire sauce mixture, then grilled to desired doneness.
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a family recipe supposedly going back in a straight line at least to the Tudors (I'm English). Make your own authentic ginger beer using this age old method. Be sure to gather your equipment ahead of time, then be patient. This takes about 2 weeks to complete.
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A grilled halibut recipe with a fresh corn salsa made all in one grilling session.
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Bottled clam juice is the secret ingredient for this extra-flavorful chowder. Otherwise, this is a fairly standard chowder recipe with lots of potatoes, bacon, and onions.
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Ripe pears in ginger syrup layered with honeyed yogurt and graham crackers.
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This classic, refreshing lemonade gets an extra burst of flavor from juicy blueberries.
www.delish.com
For summers best salad tahini, or sesame seed paste, becomes a dreamy dressing with lemon zest.
www.delish.com
We'd gladly soak in this champagne Bubblebath for hours on end.
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Smoked salmon takes center stage folded into mayo, lemon juice and McCormick® Guacamole Seasoning Mix. Serve with crackers, crusty bread, sliced apple or pita chips.
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This elegant, seasonal, refreshing salad showcases delicate springtime vegetables simply dressed in a bright lime vinaigrette.