Search Results (12,868 found)
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An update on Hennessy and 7UP.
Ingredients: pomelo, cognac, ginger liqueur
cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Mexican food often makes great use of unusual cuts (think tongue or tripe tacos), so why not make carnitas from the meat of a lamb's head and tail? This Barbecued...
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Get Nut Clusters Recipe from Food Network
cooking.nytimes.com
The texture of the crispy phyllo and the crunchy filling are perfect here with the warm halloumi Most phyllo is sold frozen; defrost it slowly in the fridge, and handle with care Serve the baklava warm if you can — so that the cheese remains soft — straight out of the oven with some ice cream and a drizzle of the syrup
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Get Grilled Swordfish with Salsa Verde Recipe from Food Network
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Get Angel Food Cake with Tropical Fruit Compote Recipe from Food Network
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This sandwich is a lively take on the French classics, Salade Niçoise and pan bagnat-but with the additional crunch of sliced snow peas.
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This curried calamari ceviche recipe uses bright citrus flavors for an easy summer dish.
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We can't get enough of this whiskey-infused lemonade; tart and sweet, it's an ideal cooler on a hot day.