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Margaritas with a spicy kick! The agave nectar and fresh lime juice make a big difference.
cooking.nytimes.com
Many cuisines have some version of a starchy vegetable stuffed, then fried, but the corviches of Ecuador speak to tropical and African influences in a delicious way; the plantains give them great crunch and a mild sweetness, while the peanuts offer an intriguing toasted, buttery taste Stuffed here with quickly stewed tuna, they're great as appetizers or as a light meal when paired with a salad.
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Grilled avocados with a touch of spice from chipotle peppers and chili powder is a quick and easy side dish, especially for a paleo-inspired meal.
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Whiskey is combined with triple sec, sweet and sour mix, and cola in this cocktail similar to a Long Island Iced Tea.
Ingredients: whiskey, triple sec, sour mix, cola
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This is a full-flavored and earthy beet-infused vodka will keep you coming back for more.
Ingredients: beets, vodka
cooking.nytimes.com
This recipe is by Kristen Kish and takes 20 minutes, plus 6 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This easy Mexican guacamole with corn and tomatoes tastes great with corn chips. As with all guacamole recipes, make sure you are using ripe avocados.
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This quick one-pot spaghetti dish is the perfect choice for a mid-week dinner. Everything is cooked at once in one pot, and dinner is on the table in less than 45 minutes.
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Chicken is marinated with classic Chinese ingredients then dredged and fried for something divine.