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This recipe is by Jacques Pepin and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Bake jasmine rice in a mixture of water, salt, vinegar, and butter for a tastier side dish.
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The creamy sauce for this crisp-skinned chicken is full of pungent marjoram.
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I love ginger, and I had some fresh beets. They just happened. People love them, and they handed out this recipe at a booth at the farmers market this year...
cooking.nytimes.com
Even avowed okra-phobes love this salad, which is seasoned with a warm and earthy Moroccan spice blend The okra cooks for only 2 minutes in salted water, and the resulting flavor and texture are somewhat reminiscent of asparagus The salad tastes best at room temperature.
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A wonderful punch made with white wine, mango and orange slices. Peach schnapps, cognac and ginger ale round out this summer party drink.
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 1 hour, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Not a fan of soba noodles? This super-flavorful shrimp recipe also goes great with angel hair pasta or chow mein noodles.
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After you 've cooked and diced the potatoes and added the olives, celery, and onions, you 'll stir in a dilled vinaigrette, and pop the almost-potato salad into the fridge. Then comes the yummy part. A yogurt/honey/mustard/garlic dressing is gently folded into the chilled salad, then chilled again until ready to serve.
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Cream and tangy raspberry vinegar makes a sublime sauce for sauteed chicken.
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Get Spicy Pineapple Vinegar - Vinagre Recipe from Food Network
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This steakhouse classic is a wedge of iceberg lettuce topped with a homemade blue cheese dressing.