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Fresh mint leaves are steeped in sugar and water for a simple syrup that makes a refreshing addition to cocktails, glazes, or frozen treats.
Ingredients: water, sugar, mint leaves
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These smooth and creamy beans make a tasty side for any Mexican dish.
Ingredients: lard, pinto beans, water
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Fresh leeks and broccoli two overlooked vegetables come together in a gorgeous, warming soup.
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This hearty soup requires a good afternoon simmer, filling your house with the aromas of all things good and warming The marrow imbues the broth with a silkiness and richness, and the kale is thrown in for color and health You might want hot sauce, or not
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A twist on the classic Pommes Anna recipe layers Yukon gold potatoes, Gruyere cheese, and sauteed onions for a rich au gratin side dish.
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Baby salad greens tossed with avocado, tomato, olives and pepperoncini are coated in an herb vinaigrette and sprinkled with Parmesan.
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Get Non-Alcoholic Sangria Recipe from Food Network
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This Mojito margarita recipe joins two cocktails into one drink with mint, tequila, lime juice, falernum, and sparkling water.
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The fun idea here is to make vegetables part of the dressing. Scott Conant sautés strips and cubes of parsnip, carrot, squash, and celery root with thyme, vinegar, and oil, then uses them to dress the Bibb lettuce.
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Stuffed with four kinds of cheese, crawfish, bacon, and sausage, then dipped in beer batter and fried golden brown, these jalapenos will be a favorite at your next gathering!
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Use leftover cooked spaghetti, meatballs, and sauce plus premade pizza dough to create this fun pizza roll that the kids will love.
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This recipe is by Joan Nathan and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: cabbage, carrots, salt