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This has hints of the caribbean with the mango but also a hit of heat with the pepper jelly. It is a bold sense of flavors, but served over a very simple jasmine...
cooking.nytimes.com
These delicious cumin-scented potato pancakes are laced with leeks and crispy kale, adding a putatively healthy touch to the standard fried latke You can serve them with Greek yogurt, sour cream or crème fraîche But a chutney or yogurt blended with cilantro, mint and garlic would make for excellent eating as well
cooking.nytimes.com
The Captain’s Blood is similar to a daiquiri, except that it’s made with dark rum instead of white and a small but essential measure of falernum (a syrup flavored with spices, often nuts, sometimes lime, sometimes alcoholic and sometimes not, often used in Caribbean rum drinks) I prefer my Captain’s Blood on the tart side, but you can adjust the amount of sugar to make it as sweet or as sharp as you like.
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Beware! This tasty libation goes down extremely smooth, but has quite a kick. Raspberry and strawberry vodkas are floated with raspberry liqueur.
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Cantaloupe is pureed with orange juice, lime and cinnamon to create this chilled soup. Serve garnished with a sprig of fresh mint.
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Get Im-Passion Recipe from Food Network
Ingredients: gin, herb, passion fruit, kaffir lime
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Get Watermelon-Tequila Poptails Recipe from Food Network
cooking.nytimes.com
This is like a pasta version of the classic rice and peas risotto, risi e bisi It’s a beautiful springtime dish You can make a whole batch of pesto so that you have it on hand for other uses (like sandwiches), but for this dish you’ll need only a half batch.
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Tabbouleh made with whole wheat couscous instead of the traditional bulgur is a new twist for this refreshing salad.
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A chunky carrot mash with sautéed leeks for added flavor.