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Martin Cate of Smuggler's Cove shares his rendition of the classic tiki drink, the Navy Grog. Three types of rum, lime and grapefruit juice, and allspice combine...
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This recipe blends the sweetness of mango with the smokiness of chipotle peppers and the heat of jalapeno peppers for a special guacamole.
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This recipe is by Julia Reed and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A healthy Mexican grilled flank steak recipe. You will need romaine lettuce, canned black beans, cherry tomatoes, avocado, queso fresco, and cilantro.
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The bright, earthy flavors of this fava bean spread are worth all that shelling.
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First cultivated south of the border, corn more or less grew up with poblano chiles and tomatillos, two components of this Mexican-influenced dish. The filling in each mellow pepper is a mix of tang and sweetness -- poached chicken, nips of goat cheese, s
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Fermented tea leaves are one of Myanmar’s favorite national ingredients, and for a 2015 article in The Times, the San Antonio chef Quealy Watson used them to provide a jolt of big flavor to a crunchy slaw that goes well with barbecued or grilled meats You can find fermented tea leaves in some Asian markets and online, occasionally sold as Burmese tea salad dressing.
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This cinnamon-scented sweet potato casserole calls for the addition of sugar and orange juice to the puree which is topped with miniature marshmallows and baked.
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Mark Canlis, co-owner of Seattle's Canlis restaurant adds a little whisky to bacon, along with brown sugar, to caramelize and flavor it. In Scotland, they use "rashers," or ham-like Canadian bacon.
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Get Linguini Puttanesca Recipe from Food Network
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Delicious, fresh, and summery, this recipe pairs marinated and grilled flank steak with a spicy-sweet Thai mango salad, perfect for dinner.
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Healthy, hearty lentils get a burst of flavorful protein from crispy fried tofu and hot and spicy chile oil.