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A variation on the classic martini, the Gibson mixes gin and dry vermouth together and garnishes the cocktail with a cocktail onion.
Ingredients: gin, vermouth, ice, pearl onions
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Tossed with sweet acorn squash and roasted tomatoes, this whole wheat pasta from chef Eric Chopin is packed with fiber and vitamins A and C. Olives and toasted pine nuts add heart-healthy fats.
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The secret to this sweet, slightly tangy dish: the touch of sherry vinegar in the glaze.
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In New Orleans, red beans and rice are traditionally served on Mondays because the dish uses up leftover Sunday ham. Grace Parisi likes making the recipe any day of the week, and she replaces the ham with smoky bacon.
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The crunch of the charred cashews and the meaty texture of the mushrooms are retained by cooking them separately and saving them for a topping instead of cooking them with the rest of the vegetables. Serve the stir-fry with either white or brown rice.
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Chef Kerry Simon of Simon at Palms Place in Las Vegas grills the steak and vegetables over a hot charcoal fire.
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In this quick and simple recipe, a chicken breast and vegetables are boiled and pureed into healthy, homemade food for your growing baby.
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Jalapenos, garlic, and carrot are simmered in vinegar then seasoned with peppercorns, coriander, and thyme, in this pickled jalapeno recipe.
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Persian cucumbers are marinated in rice vinegar, soy sauce, and sesame oil in this Japanese pickled cucumber recipe, a quick and easy dish.
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This classic Mexican condiment is super simple to make.
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Fresh green beans are steamed and then canned with a clove of garlic and sprigs of fresh dill. You can substitute 1 teaspoon of dill seeds for the 2 sprigs of dill, if desired.