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Tangy grilled chicken atop a bed of greens mixed with onions, raisins, almonds, pineapple, mint sprigs, and lime. Includes a zesty Indian-style salad dressing.
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A crisp and refreshing jicama salad for summer or anytime, this salad goes really well with a Mexican-style dish.
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These small tarts, inspired by a mojito, are the perfect celebratory end to a meal: refreshing, light and boozy If you don’t have a spice grinder, finely chop the mint for the final step of the curd and then crush it in a pestle and mortar with the rum before adding to the curd The aim is for the mixture to be as fine as possible, almost like a paste or like pesto, so that it’s fine enough to turn the curd slightly greener, rather than just fleck it with mint
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Get Christina's Peanut Brittle Pork Satay with Peanut Sauce Recipe from Food Network
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Get Game Hens with Lime, Garlic and Oregano Recipe from Food Network
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The grilled scallions are a game changer.
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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.
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Mezcal adds an element of smoky surprise to this riff on a mai tai.
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Get Ahi Tartare Recipe from Food Network
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Authentic Mexican birria tacos, Jalisco-style, made with braised beef roast in a fragrant 3-chile sauce.
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Long grain rice gets an Italian-inspired twist in this colorful side dish with red and green bell pepper.