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A light and tangy coleslaw has a small amount of fat so everyone can enjoy it as a side dish, on sandwiches, in wraps, or with burgers.
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This miso honey dressing has a perfect balance of sweet, savory, and a hint of heat from ginger and chile paste; serve on a fresh green salad!
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Grilled pork chops are basted with a sauce made with apple juice, brown sugar, and ginger.
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This recipe is by Dana Bowen and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A great holiday punch of cranberry and pineapple juice, with a punch of almond flavoring.
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This psychedelic Mediterranean-inspired salad from chef Nick Korbee of Egg Shop in NYC, marries bright, fresh ingredients with sweet, earthy roasted beets and...
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Looking for a mussels recipe with Wow factor? This is it. Fresh mussels cooked in and served with a spicy coconut curry broth.
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Get Blackberry Winter Recipe from Food Network
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Wickman House, a fine-dining destination at the tip of Wisconsin’s Door County peninsula, serves as many Moscow Mules today as it does the state’s beloved brandy old-fashioneds The Wickman recipe is the classic formula: vodka and lime juice topped with ginger beer and served over ice in a copper mug.
Ingredients: vodka, lime juice, ginger beer
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Gingersnap cookie crumbs and cream cheese come together in this easy gingerbread truffle recipe perfect for Christmas cookie tins.
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Bourbon, amaretto, and ginger ale give new life to leftover cranberry sauce in the form of a tasty cocktail.
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This recipe is by Marian Burros and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.