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This quick, easy-to-put-together chicken comes from Paul Kahan of The Publican, a restaurant in Chicago The ingredient list is short, and may include much of what you already have on hand But the flavor it yields is paramount: Serve it with wedge fries and a frosty beer for a meal that will lift the most flagging spirits.
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It’s not just cilantro-and-mint salad, of course There is parsley as well, and also arugula and baby lettuce: a jumble of herbs and soft greens lightly dressed with lime juice and oil It’s a terrific salad to serve as a foil to spicy food, or to sprinkle on a taco as kind of green-ish version of pico de gallo.
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An authentic rendition of a sublime Asian dish. Chicken first steeps in soy, lemon, ginger and rice wine marinade, then is stir-fried with mushrooms and green pepper in sesame oil. Toasted sesame seeds add the final touch.
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Everywhere I go these days I hear 'kale, kale, kale!'It's the new superfood, so I thought I'd join the bandwagon — but with a twist.
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This Chinese-American dish includes an unexpected ingredient: orange juice.
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A simple brandy cocktail with lemon juice and grenadine.
Ingredients: brandy, lemon juice, grenadine
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A recipe for a basic white wine spritz that you can change with your mood.
cooking.nytimes.com
Bitter herbs – the maror – are part of the Seder ritual, symbolizing the bitterness of slavery experienced by the Jews in Egypt Endive, romaine and chicory (for which I’ve substituted radicchio) are present on many Sephardic ritual platters, but often they also appear in salads served with the meal This can be served as a separate course or as a side dish.
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Pineapple, citrus soda and raspberry drink mix. Fruity punch-a-licious!
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This recipe is by William Norwich. Tell us what you think of it at The New York Times - Dining - Food.