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This centerpiece-worthy lamb is marinated in a pomegranate molasses, rosemary, garlic, and mint mixture. Glaze with more pomegranate molasses after roasting.
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If you soak the oats overnight, they cook in just 10 minutes.
Ingredients: oats, water, almonds, cranberries
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This porcini-Parmesan salt recipe uses dried mushrooms and Parmesan cheese to add umami flavor to plain kosher salt.
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This simple meat sauce will persuade you to ditch the jarred stuff for good.
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Fettuccine pasta with a rich and creamy, tomato and Italian sausage sauce. Absolute crowd pleaser.
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These yummy Polish pierogies are stuffed with green cabbage and onion and served in a creamy mushroom sauce with dried and fresh mushrooms.
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Tender rotini pasta is tossed with imitation crabmeat, red pepper strips, chunks of mango, minced jalapeno and fresh cilantro and drizzled with a tangy lime vinaigrette.
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A Thai-inspired dish that's a great alternative to takeout.
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With gin, bitters, and blue curaçao.
Ingredients: gin, cura ao, lime juice
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A splash of soda gives this non-alcoholic fruit-juice cocktail just the right fizz.
cooking.nytimes.com
This recipe is by Eric Asimov. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: gin, coconut water, lime juice
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Summer is for salmon on the grill! This sensational salmon marinade combines honey, lime, garlic, and cilantro.