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A super-speedy chili using pantry items for those nights when you need a warm and hearty meal but you just have a few minutes to get something on the table.
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The fun idea here is to make vegetables part of the dressing. Scott Conant sautés strips and cubes of parsnip, carrot, squash, and celery root with thyme, vinegar, and oil, then uses them to dress the Bibb lettuce.
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Get Non-Alcoholic Sangria Recipe from Food Network
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This Mojito margarita recipe joins two cocktails into one drink with mint, tequila, lime juice, falernum, and sparkling water.
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This Asian-style recipe coleslaw uses pre-packaged coleslaw mix and ramen noodles as well as an artificial sweetener in the dressing for a delicious alternative to the creamy summertime classic.
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This citrus-scented bread may create fond memories for your family.
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A yummy variation on traditional Mexican green rice (arroz verde) with Chihuahua cheese and crema which makes the rice creamy and cheesy.
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These authentic egg-free Australian cookies are made with oats, coconut, and golden cane syrup.
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A healthy, hearty autumn soup balancing celery root and potatoes with a hint of apple.
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The natural sweetness of three types of berries bring their wonderful, fresh flavor to this tasty summer drink.
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Here's a GREAT and refreshing drink for parties! Vodka, sweet and sour, and carbonated water. It's a classic!
cooking.nytimes.com
Franky Marshall of the Brooklyn cocktail bar Le Boudoir boldly created a cocktail using three tricky spirits that might not seem to mix well: mezcal, Scotch whisky and banana liqueur Softened and slightly sweetened by honey syrup, they harmonize into a strong, smoky, seductive drink that might make you lose your head (in the best possible way).