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This recipe is by Nancy Harmon Jenkins and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The chunky relish provides the perfect counterpoint to this satiny smooth, rich soup.
cooking.nytimes.com
Making zucchini pasta is simple, but there are some rules to keep in mind Green or yellow gold bar zucchini are better to use than the yellow, pear-shaped variety Zucchinis are firmer skinned and more cylindrical than other squashes, which works well in a mandoline
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The Cosmopolitan gets turned on its head with the addition of elderflower liqueur.
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Pro Move: Make a big batch of tequila and pineapple juice ahead of time, then splash on the blue layer as a party trick mid-tailgate.
Ingredients: tequila, pineapple juice, ice, drink
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Note: If storing overnight, top bread with lettuce first, then dressing (to keep sandwich from getting soggy).
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Easy and so good for holidays, weddings, or whatever the occasion!
cooking.nytimes.com
My friend Lu Ratunil was the man behind the bar on Sundays at Good World, my favorite brunch spot when I was still the sort of person who went out to brunch He considers himself a bit of a purist when it comes to bloody marys, explaining that ‘‘since the drink has so many ingredients, the key is to balance them.’’
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Get That's a Wrap Recipe from Food Network
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A deliciously different California inspired pizza made with avocado spread in place of pizza sauce, and topped with chicken and Monterey Jack cheese. Great for a light meal.
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This guacamole recipe has a sweet, nutty flavor from dried apricots and almonds.
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This hearty beef stew is worthy of it's name, since it is difficult to eat just one serving... and it's made with beer. Fresh herbs, sweet potatoes and a kick...