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Red cabbage and celery root are tossed with a zesty apple cider vinegar dressing for a quick homemade coleslaw that gets better with time.
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More than just fish sauce.
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It is the national dish of the Philippines, and the subject of intense and delicious debate across its 7,100 islands whether made with chicken, pork or fish Whichever, the protein is braised in vinegar until pungent and rich, sweet and sour and salty at once, then sometimes crisped at the edges in high heat, and always served with the remaining sauce Its excellence derives from the balance of its flavors, in the alchemy of the process
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This honey–poppy seed salad dressing recipe is a mixture of cider vinegar, honey, mustard, and poppy seeds.
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In this one-pot meal of string beans, squash, pork, and prawns, the coconut milk adds richness and flavor.
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A simple dill dip recipe made with fresh dill and dried dill weed, mayonnaise, and sour cream.
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Pineapple, coconut, and rum flavoring make this pina colada ice cream a sweet and refreshing hit on a hot summer day.
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Chef John's recipe for fresh cherry tomato relish is delicious over grilled meat, chicken, or fish.
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This classic recipe is adapted from “Tastes Like Cuba,” by Eduardo Machado and Michael Domitrovich The secret is the homemade sofrito, but bottled will do in a pinch.
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These are a sweet graham cracker crumb bar with coconut and a milk chocolate topping.
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Salted sunflower seed kernels add flavor and crunch to an easy and colorful coleslaw. Flavor is best when the slaw chills overnight.