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Made with no iced tea, but lots of rum, this tropical drink is a tasty treat.
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This is a great recipe for grilled chicken wings. They are much better than fried!
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This is the classic Long Island Iced Tea, containing just a hint of citrus. It is best made with top shelf liquors. Watch out, it is very strong, but tastes very good, so you may not realize all the alcohol you're consuming.
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Creamy, tangy goat cheese and robust kale are a winning combination to fill rich, flaky empanadas.
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This light and refreshing cold pasta salad is loaded with Mediterranean flavors like olives, tomatoes, and Asiago cheese.
cooking.nytimes.com
This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe, from Julie Reiner of the Clover Club in Brooklyn, is a bourbon Manhattan, sweetened up with apricot and smoothed out with vermouth It’s a strong one, and it goes down easily (The New York Times)
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This filling vegetarian lentil and bulgur salad can serve as a healthy main dish for lunch, or a side dish for dinner.
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Chicken and veggie skewers marinated in cilantro, lime, and cumin. Serve with rice, salsa, and warm tortillas.
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Cranberries, raspberries, and cherry juice make a pretty red sorbet with a sprightly flavor.
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A great drink made with coconut rum and pineapple juice, and garnished with a cherry.
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Roast beef, Neufchatel cheese, tomatoes, and greens are all wrapped up in multi-grain wraps for this light and tasty lunch.