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cooking.nytimes.com
Josie Davidson is one of the great hostesses of South Texas and learned to make margaritas from her father, Chris Gill, who received the recipe in the 1970s from Mario Cantu, owner of Mario's, an old-line Mexican restaurant in San Antonio She passed her knowledge along to The Times in 2015: Combine equal parts tequila, orange liqueur and fresh lime juice in a pitcher, using a measuring glass if you have one to get it to 26 ounces exactly (deploy a splash or so more than a cup per liquid if you don’t), then add 6 ounces of water to the mix and set it in the refrigerator to chill Serve over ice in glasses with salted rims
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Whip up this quick easy Asian Omelet that is absolutely sensational. I cannot rave enough about this omelet – it is just sublime. The first time I ate it – I...
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Tangy tamarind is the base in this traditional Filipino pork broth.
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Spice up your typical wonton soup with this hot and sour version brimming with tender spicy pork wontons, bok choy, carrots, and mushrooms.
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I made Sotanghon Guisado (Stir-fried rice sticks) with Beef Strips last night and posted some photos on Twitter. I received some requests right away to post the...
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A savory mix of tofu, shiitakes, jicama, and red pepper is spiked with sambal oelek and wrapped in lettuce leaves in this easy vegan recipe.
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They won't warm you up, but these spiced marshmallows are the perfect pairing for an afternoon cup of chai.
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Delicious and surprisingly simple sushi rolls with imitation crab, cream cheese and cucumber.
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Get Teriyaki Pork Tenderloin Recipe from Food Network
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This cupcake recipe is amazing. These Gingerbread cupcakes are made with Guinness and then topped with a delicious cream cheese frosting.
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Buckwheat noodles flavored with ginger, garlic, citrus, and soy sauce.