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On a warm spring night, the Emperor’s Garden, a rhubarb and gin cocktail spiked with Thai basil and seasoned rice vinegar (a condiment used to make sushi rice, flavored with sugar and salt), is a perfect way to celebrate spring and also to use up some of the rhubarb you bought at the green market.
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Start these ribs in the morning, and they'll be perfectly tender by dinnertime.
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Pronounced 'bun-yet,' this is an old world Italian recipe from my Nonie's kitchen. It is made using mainly parsley and garlic and is meant to be eaten with a crusty warm bread. It is almost sinful to share it's secret with the world but I know you'll love it as much as my family and I do. Refrigerate overnight for best flavor.
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Get Soy-Marinated Flank Steaks Recipe from Food Network
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This is a very old Southern recipe. It's a very sweet, rich pie which cannot be described as anything but marvelous. This recipe was passed to me by my grandmother.
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Sour cream, sweetened condensed milk, and vinegar make this rich, easy scratch cake different. Bake it in 25 minutes, let it cool, and decorate!
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Roasted beets, arugula, and walnuts are tossed with balsamic vinegar and olive oil in this quick and easy, crunchy salad that happens to be vegan.
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In this one-pan, one-step dinner, lemon and aromatics infuse the chicken and potatoes as they roast.
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Toss a fresh summer salad together in just a few minutes with sweet cherry tomatoes, feta cheese, basil, and a simple vinaigrette.
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This salad is made with marinated raw broccoli in a garlicky sauce for numnums! A recipe from my grandma.
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Toss beets, watermelon, and cilantro together with a vinaigrette dressing for a refreshing summer salad.
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We always made this for Christmas. This recipe can also be made into 20 popcorn balls.