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Chef John braises octopus until tender, then sears it on a hot grill to achieve the great tenderness of his Spanish octopus.
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This red-wine punch with peach brandy, blackberry brandy, orange juice, and pomegranate liqueur is a super fruity version of sangria.
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Sweet-tasting lump crab is sold precooked, so it's perfect for a fast meal. Melissa Rubel uses it here in a crunchy salad that gets a double dose of nutty flavor from walnuts and walnut oil.
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Get Pete's "Cut-up" Beer Brined Apple Smoked Turkey Recipe from Food Network
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A tropical drink with passion fruit.
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Low-fat plain yogurt can also be used.
Ingredients: yogurt, lemon juice, lamb, salt, pepper
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This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
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Mint, sugar, and champagne: for playas only!
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Asian flavors dominate this version of chicken noodle soup.
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A comforting Indian spinach dal recipe of yellow split peas and spinach flavored with butter infused with cumin, turmeric, garlic, ginger, and serrano chile.
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Red and green cabbage is tossed with carrots, green onion and red bell pepper in a sweet and tangy cider vinaigrette.