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cooking.nytimes.com
Roasting is one of my favorite ways to prepare cauliflower, and I have always loved preparations that pair the vegetable with coriander seeds I use coriander seeds and cinnamon to season the tomato sauce that I toss with the roasted cauliflower and sautéed red onions, then add a couple of eggs beaten with goat cheese.
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A classic skirt steak fajitas recipe, with marinated beef, bell peppers, and yellow onion, served with flour tortillas, salsa, and other fixings.
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Orange juice-infused gelatin holds together this festive cranberry salad featuring a winning combo of bananas, walnuts, Granny Smith apple, and celery.
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This cocktail recipe uses fresh figs, vodka, lemon juice, St-Germain elderflower liqueur, and agave nectar.
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Catfish fillets are simmered in a buttery lemon sauce in this easy dish.
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Tahini, and mustard accent these delicious grilled tofu and tomato pita sandwiches.
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This is a remake of a burger I ate in El Reno, NV... the home of the Onion Burger. I Californiaized it.
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Vegetarian lettuce wraps are filled with tofu, cucumber, radishes, water chestnuts, and tomatoes. Great for a light appetizer!
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Get your brunch on with a Bloody Mary! Or skip the vodka and make it a Virgin Mary. Just the thing for brunch or soothing a hangover.
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Think Shirley Temple for the over-21 crowd.
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Get Lavender-Chamomile Tequila Recipe from Food Network
cooking.nytimes.com
These are perfect green beans: simple flavors combined into an elegant dish that goes with almost anything Mr Pepin suggests a roast chicken, but they would pair equally well with a celebratory roast.