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This recipe is by Jonathan Reynolds and takes 10 minutes, plus chill time. Tell us what you think of it at The New York Times - Dining - Food.
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Asian style salad with cellophane noodles, hard boiled eggs, fried tofu, and sauteed zucchini and onion, tossed with a tasty, spicy Thai chile sauce.
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Get Granny's Old Fashioned Pudding Cake Vigilante Recipe from Food Network
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This is a quick recipe for a Thai-inspired coconut-curry soup with shrimp and chicken.
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Spicy grilled chicken with fresh colorful salsa is perfect for any summer cookout.
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I have as of late fell so deeply in love with Afghan food, culture and everything else. hopefully someday she'll be peaceful so i can go visit. anyway, being...
Ingredients: cloves, sour cream, walnut, juice
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Get Early Autumn Cocktail Recipe from Food Network
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This simple wine cocktail needs only 3 ingredients and tastes just like sangria, a delicious shortcut when you can't make the real thing.
Ingredients: ice, red wine, ginger ale, lime
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Get Academy Cocktail Recipe from Food Network
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A vodka-based cocktail with a ginger kick, usually provided by ginger beer but here by ginger syrup, the Moscow Mule is typically served in a copper mug. This...
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Get Trio of Margaritas - Ginger, Grapefruit and Tamarind Recipe from Food Network