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These spicy burgers are full of flavor and smell amazing. They stand on their own, but onions or roasted peppers give them even more of a kick!
cooking.nytimes.com
This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Here is a punch to mix with the more flavorful American gins, from a recipe provided to The Times by the drinks historian David Wondrich His cocktails are light and summery, and a refreshing change from the usual gin and tonic This recipe makes 20 servings.
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If you'd like, save the orange peels to make candied citrus peel. Cut off the outermost peel of the fruit and reserve, then cut off remaining pith and discard.
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A classic skirt steak fajitas recipe, with marinated beef, bell peppers, and yellow onion, served with flour tortillas, salsa, and other fixings.
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This Greek feta cheese dip, Tyrokafteri, gets its color from roasted red peppers and its kick from pepperoncini.
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In this oven version of Yucatán-style pit pork, the meat marinates in an orange and achiote mixture before being wrapped in banana leaves and slow-cooked.
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This colorful, sweet and tangy canned relish is made of yellow summer squash, green and red peppers, and onions. It's a great way to store your garden's bounty for later on, and a jar makes a great gift.
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Sliced, dried apricots are heated up in water, mixed with orange liqueur, sugar, and cornstarch and poured into an unbaked pie shell. An hour later, the pie emerges warm, luscious and very apricoty.
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Get Tamale Stuffing Recipe from Food Network
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A dream come true: pomegranate liqueur mixed with Cointreau, fresh orange juice, and champagne. Sparkling wine is fine, too, if you're out of Champagne. Garnish with orange zest.
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Get Sweet Potato and Star Fruit Chaat Recipe from Food Network