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These simple, sweet mimosas are great for brunch. For a virgin version, substitute sparkling water for prosecco, and grenadine for Campari.
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Marinated tilapia fillets are grilled instead of fried in this tangy, flavorful twist on fish tacos.
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This recipe is an adaptation of one found in Jean-Georges Vongerichten’s and Mark Bittman's cookbook, “Jean-Georges: Cooking at Home with a Four-Star Chef.” Fresh ginger, lime juice and sherry vinegar are the star players in this simple, sophisticated dressing that will make any salad sing After putting it together, let it rest for a day so the flavors can meld.
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Feed your french fry craving sans carbs with these low-carb carrot fries.
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A tasty blend of Greek salad and Mexican guacamole flavors make this a different and delicious dip for an afternoon snack or party appetizer as well!
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Get Red Curry Chicken Wontons with Plum Sauce Recipe from Food Network
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This recipe is by William Grimes. Tell us what you think of it at The New York Times - Dining - Food.
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Perfect on hot days with its tart and tangy flavor, the Tequila Press always hits the spot.
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Get Mango/Green Onion Salsa Cruda Recipe from Food Network
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Get Butternut-Squashed Sidecar Recipe from Food Network
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Get Yucca with Cuban Mojo Recipe from Food Network
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A simple combination of cola and limeade makes a refreshing beverage.
Ingredients: limeade concentrate, cola, lime