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cooking.nytimes.com
This recipe is by Celia Barbour and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is a far departure from the mayonnaise-based tuna concoctions that Americans expect Tuna (packed in olive oil, please) is mixed with peppers, fresh herbs and nuts and dressed in olive oil, balsamic vinegar, lemon juice and two types of mustard It can sit in the fridge for up to three days, making it excellent picnic food or just a departure from the usual sad desk sandwich.
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This Bloody Mary recipe gets a smoky edge from chipotles in adobo sauce.
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Get Pomegranate Margarita Recipe from Food Network
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I couldn't ever find the perfect Waldorf salad - one that wasn't too mayonaise-y tasting, yet one that still held enough of the original flavor to be called a Waldorf. So I mixed and matched and experimented, and finally came up with a perfect twist on the classic Waldorf Salad recipe. Now I get requests for it at every family get together!
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This spice-laden vegetarian chili is topped with a smooth, cooling avocado cream to balance the hot peppers and smoky chipotle.
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Get Sour Cherry-Almond Pie Recipe from Food Network
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Tequila and lime give these burgers a unique twist that the whole family will love.
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A spiked fruity shake, Brazilian style.
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Fruity goodness for smoothie lovers!
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Refreshing and bubbly, this elixir is your new go-to cocktail.
Ingredients: mint, cucumber, vodka, lime juice, syrup
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A bubbly hair-of-the-dog cocktail with grapefruit juice, sparkling wine, and orange liqueur.