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cooking.nytimes.com
This recipe is by Steven Raichlen and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A light, crispy salad with a combination of sweet, sour and spicy to welcome the warm weather. It has shrimp, cucumbers, bell peppers, shallots, chili peppers...
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Get Sheet Pan Chicken Fajitas Recipe from Food Network
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This tangy, spicy sauce is great with shrimp or chicken!
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Fresh strawberries paired with pineapple and lime make for a perfect drink on that first hot day of summer! Dark spiced rum adds a special flavor that stands up to the flavor burst you get from the fresh berries.
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Turn your sweet, summer bounty of tomatoes into this classic salsa.
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This recipe is so easy it feels like cheating! It is especially striking when the fruits and berries are in season. It's a real crowd pleaser and the best thing about it is you can make it a day ahead.
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Mint, sugar, and champagne: for playas only!
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I'm not too sure how I have been making so many Mexican dishes but just enjoyed a few. This is a simple slaw I liked because I hate mayo based slaws so this...
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Spicy chorizo sausage and lean ground turkey team up in these tasty burgers topped with pepperjack cheese, lettuce, and a dash of lime.
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As implied by the title, this salsa recipe has the surprise addition of dill pickle flavor through addition of diced pickle and pickle 'juice.'
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Hot, sour, salty and sweet are the main flavors in this Vietnamese-style marinade from F&W's Melissa Rubel.