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This recipe is by Barbara Kafka and takes 16 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Cauliflower with Avocado-Cilantro Dip Recipe from Food Network
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A vegan recipe that everyone can be excited about!
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Chicken and quinoa salad with an avocado and cilantro dressing is a refreshing and hearty salad for lunch or dinner.
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Avocado and black beans are warmed with a Cheddar cheese topping for a colorful and fiber-filled dip. Serve with pita or tortilla chips.
cooking.nytimes.com
Here’s a cocktail that’s both a tribute to my mother (who loved whiskey sours laced with amaretto) and to my favorite flavors of the Christmas season: clementines, cinnamon and cloves Juice the clementines a day in advance to save yourself some trouble on the holiday.
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Ming Tsai is the James Beard Award-winning chef/owner of Blue Ginger in Wellesley, MA, and host/executive producer of public television's Simply Ming.
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All deviled eggs should have pickles in them.
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A breakfast smoothie with tropical fruit, yogurt and fresh strawberries.
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With minimal effort, these grilled shrimp tacos can become a summer sensation; just marinate the shrimp in a spicy lime mix while preparing the chipotle sauce and cabbage slaw!
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Get Fruit and Vegetable Fiesta Salad Recipe from Food Network
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This citrusy shrimp ceviche screams summer.