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cooking.nytimes.com
Seaweed comes in many forms, and is used extensively in Japanese cuisine Most of us are familiar with the pressed sheets of nori that are wrapped around sushi, and kombu, the dark green algae that is simmered to make classic dashi broth Japanese groceries have a dizzying array of salt-packed specialty varieties, but many supermarkets and health-food stores sell packages of dried seaweed, which may be the most user-friendly
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A classic grilled pork tenderloin fajitas recipe, with red bell peppers and yellow onion.
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Blood orange juice replaces cranberry juice in this refreshing blood orange martini garnished with lime juice.
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Simple and balanced, the Perfect Daiquiri is an ideal summer cocktail, with just the right ratios of white rum, lime juice, and cane syrup for a sweet, sour...
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A cocktail made with lemon-lime soda, bourbon whiskey and hazelnut liqueur.
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Get Coriander Dip Recipe from Food Network
Ingredients: yogurt, coriander, cloves, ginger, green, lime
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This refreshing, citrusy recipe for sparkling white wine sangria is made with fresh orange, lemon, and lime and lime-flavored gin.
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Fish is simmered in a broth flavored with ginger, galangal, lemon grass, and tamarind juice in this Thai sour fish soup recipe called Tom Byoo.
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This wonderful lime-accented edamame and corn salad with tomatoes, onion, and cilantro tastes especially good on a hot summer day.
cooking.nytimes.com
This recipe is by Julia Reed and takes 30 minutes, plus 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh mangos, simple syrup, and lime juice are the three ingredients in this refreshing sorbet.
Ingredients: mangos, syrup, lime juice