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This recipe is by Steven Stern and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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May your last word be strong, like this cocktail.
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This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
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This is the sorbet version of a favorite summertime drink -- Pina Colada! It's creamy, cool, pineapple-coconutty and a wonderful summer dessert which just might inspire a fiesta.
cooking.nytimes.com
This colorful mixture is hard to resist, with its contrasting chewy and crunchy textures and the nutty Asian dressing Black rice, high in antioxidant-rich anthocyanins, is now a staple in my pantry.
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These are the most delicious lamb chops you'll ever taste! When I make it, this savory lamb dish has impressed EVERYONE and has had people coming back for more for many years. It's suitable for any occasion...even Christmas or Thanksgiving. Plan ahead so you can marinate the lamb overnight.
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This punch recipe is the perfect summer wine cocktail: muddled blackberries, lime juice, vodka, and rosé.
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This recipe is by Pete Wells. Tell us what you think of it at The New York Times - Dining - Food.
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Jicama and Honeydew melon feature prominently in this fresh salad bringing fruit and vegetable together for a tangy treat.
cooking.nytimes.com
Jam made from peak-season berries is a far cry from anything you can buy at the grocery store As the berries cook, the water in them evaporates, their sugars thicken and their flavors concentrate What's left is the fruit's essence, which is why it's worth seeking out the best berries you can
Ingredients: plus, blueberries, sugar, lime juice
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Aquafaba (chickpea liquid) is whipped up into light, crisp meringues with a hint of rose water in this recipe for an egg-free, fat-free vegan treat.