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The prettiest corn you'll grill all summer.
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Mixologists around the world make this fizzy, lemony drink with gin, but New Orleans bartenders opt for cognac.
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With rye, Drambuie, and citrus.
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Sours aren’t just for whiskey; tequila lightens things up For extra froth, use egg white when you shake the drink.
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A recipe for warm Dickensian sangría flavored with roasted grapefruits and oranges.
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Use canned salmon, softened cream cheese, and sour cream to make this salmon dip seasoned with dill, parsley, garlic, and lemon.
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This family recipe is very filling. Green bell peppers stuffed with ground beef, onion, and rice, simmered in tomato juice. Serve with hot buttered rye bread.
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For a salty punch, top these babies off with crumbled feta. You deserve it.
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Canned peaches, bananas, yogurt, and orange juice deliver a delicious smoothie in mere minutes.
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You'll want to use the buttery chili-lime spread on all your vegetables from now on.
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West African inspired chicken peanut curry, with lime, coriander seed, onion, cilantro, mint, ginger, chili, peanuts, and chicken.
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This simple, refreshing salad from Alice Waters, the founder and owner of Chez Panisse, the legendary Berkeley restaurant, can be served as a first course or to revive the palate between the main course and dessert It came to The Times in 2010 when the Well blog featured a number of recipes from “The Food Network South Beach Wine & Food Festival Cookbook: Recipes and Behind-the-Scenes Stories from America’s Hottest Chefs."