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These grilled chicken breasts are marinated in a simple citrus marinade made with lime, orange juice, honey, and red pepper flakes.
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This white wine punch recipe, with elderflower liqueur, gin, and Lillet, is perfect for a summer party.
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This flavorful new take on a barbecue staple with the help of a garlicky, herb-flecked chimichurri sauce is the perfect centerpiece for a backyard celebration.
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Candied citrus peels make an elegant confection. Enjoy them plain, dipped in tempered chocolate, or as a garnish on other desserts.
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This recipe is by Cathy Barrow and takes About an hour, plus cooling time. Tell us what you think of it at The New York Times - Dining - Food.
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An interesting alternative to oatmeal, sprinkled with pumpkin seeds for extra crunch.
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Rice noodles are tossed with fresh basil, cilantro, green onions, ginger, and a soy sauce-based dressing in this fresh Thai-inspired salad.
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These cookies with cinnamon, ginger, nutmeg, and a hit of black pepper are ideal for the holiday season.
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Make an easy homemade gravy out of chicken stock, heavy cream, butter, and flour.
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This is a great, simple cocktail. I enjoy serving it with Asian themed dinners or appetizers.