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Jicama and Honeydew melon feature prominently in this fresh salad bringing fruit and vegetable together for a tangy treat.
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This recipe provides a meat-free version of Asian-style lettuce wraps using rice to fill romaine lettuce leaves.
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The slightly spicy ginger flavor makes this a great winter warming cocktail, while the lime makes the Moscow Mule just as sublime in summertime.
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This recipe is by Pete Wells. Tell us what you think of it at The New York Times - Dining - Food.
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Get Thai-Style Basil Shrimp with Basil-Coconut Rice Recipe from Food Network
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I am overrun with wild cilantro in my back yard. Literally, it feeds my compost bin more than my family even though we use it in everything. This sauce (perhaps more of a pesto) is fabulous on anything but the obvious choices are chicken and tuna. Enjoy.
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Melon and cucumber are a marvelous combination, never more so than when ripe tomatoes provide a bridge between the two Parsley, mint and the refreshing bite of Champagne vinegar take the flavors even higher, making this salad both a perfect lunch or a fine start to a summer dinner.
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This recipe combines fresh summer corn with tomatoes, jalapenos, and cilantro, then tops them off with orange and lime juices for an extra zing of flavor.
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This salsa is loaded with vegetables, including plum tomatoes, jalapeno peppers, onions, and jicama.
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Get Grouper Ceviche with Jicama and Avocado Slaw Recipe from Food Network
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These tangy chicken thighs are a weeknight alternative to a long, weekend braise They may not fall entirely off the bone, but the quick simmer in a rich, citrusy sauce yields an impossibly tender thigh that you wouldn’t get with a simple sear Serve with rice, whole grains or with hunks of crusty bread for mopping up the leftover sauce.
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Curried butternut squash with a dollop of lime cream is a nice way to keep warm on those cold autumn nights.