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This recipe is by Florence Fabricant and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Triple Pastry Cream Croquembouche Recipe from Food Network
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Get Mahi Mahi Ceviche Recipe from Food Network
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Lime and lemon juice cure the raw scallops in this ceviche that is made ahead and chilled so flavors meld together into a gourmet appetizer.
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This delicate preparation for snapper is fragrant and flavorful.
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San Marco Grocery's world famous Thai Ginger Soup! A simple coconut milk base with chicken breast strips, ginger and cilantro. Garnish with red chilies and cilantro sprigs.
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Use fresh or frozen crab to make these delicious crab cakes made with fresh ginger, cilantro, green onions, and lime juice.
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An easy turkey meatloaf recipe with bacon, smoked paprika, ancho chile, and a chipotle and ketchup glaze.
cooking.nytimes.com
This is a dish inspired by the classic Portuguese pork with clams (usually called á alentejana, because it’s from Alentejo), a magnificent expression of surf and turf, with the brininess of the clams almost overwhelmingly flavoring the pork Here, it’s done with chicken, which is more reliably tender (good pork is harder to find than good chicken) and marries with the clam juice equally well It can also be made in a kind of Chinese style, by adding not only ginger to the garlic but also sesame oil and soy sauce.
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Considered Cuba's national drink, this lime and rum cocktail is a favorite with pirates, swashbucklers, and colorful characters in the Caribbean and beyond.
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Get Vegetable Couscous Salad Recipe from Food Network