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The tradition Iranian mint-vinegar drink, Sekanjabin, made with honey and mint, is wonderfully refreshing on a hot summer day.
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The way more decadent way to eat your fave Girl Scout cookie.
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Chef John's salted "plaster" coating traps all the moisture and flavor of pork in while it bakes, creating a delicious base to complement an apple-jalapeno salsa in tacos.
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A comforting, healthy Mediterranean fish stew recipe with clams, white fish, leeks, and fennel.
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Jumbo shrimp are brined, roasted, then tossed with colorful bell peppers and cilantro in a zesty lemony soy-sesame dressing.
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Japanese-inspired rice balls (onigiri) decorated like jack o'lanterns are a cute finger food for any Halloween-themed party or bento boxes.
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Almond pulp, left over from making almond milk, can be made into these tasty gluten-free, sugar-free cookies drizzled with dark chocolate.
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An old fashioned recipe that is different from most pickles. Cucumbers and onions are pickled in a mustard sauce made with turmeric and celery seed.
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Your party guests will love these petite sweets, inspired by a similar dish in Lauren Conrad's Celebrate.
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Simple, quick, and tasty vegan glaze made with coconut milk and raspberry juice. Perfect to glaze cookies, cakes, donuts, or any baked good.
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It's so easy to make homemade strawberry syrup to flavor iced tea, lemonade, or make into your own strawberry soda.
Ingredients: strawberries, water, sugar