Search Results (19,378 found)
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This might sound like an odd combination, but it's classic and delicious! If served warm, the mint flavor will be less intense. For a more intense mint flavor...
cooking.nytimes.com
This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: blanco tequila, lime juice, soda
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These paleo mini 'cheesecakes' are naturally sweetened and made with cashews, so they are grain free and gluten free.
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This vegan chili recipe uses vegetarian burger crumbles, chipotle chile, tomatoes, and beans to make a meatless version of an American favorite.
cooking.nytimes.com
This recipe came to The Times in a 2007 article by Marian Burros about the then newly burgeoning locavore scene This dish, adapted from Melissa Kelly, the chef at Primo Restaurant in Rockland, Me., makes the most of spring onions and green garlic, two verdant savories that are abundant before summer.
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Get Crisp Seared Skate Wing on Sweet Pea Shoots, Slivered Almonds and Lemongrass Vinaigrette Recipe from Food Network
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A recipe for citrus-marinated sea scallops with Swiss chard and dill-caviar cream
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This refreshing non-alcoholic mocktail is cooling on a hot summer evening and festive enough for New Year's Eve.
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You will need a coffee grinder to grind the tea leaves here. Recipe By: Grace Parisi Servings: MAKES 32 TEA SANDWICHES
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This a quick and easy hot sauce made with canned tomatoes, jalapeno peppers, and several spices.
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The wildly popular mojito cocktail lends its flavors of rum, mint, and lime to a sorbet that's perfect on a hot summer's day.