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Fermented tea leaves are one of Myanmar’s favorite national ingredients, and for a 2015 article in The Times, the San Antonio chef Quealy Watson used them to provide a jolt of big flavor to a crunchy slaw that goes well with barbecued or grilled meats You can find fermented tea leaves in some Asian markets and online, occasionally sold as Burmese tea salad dressing.
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Get Sweet Potato and Star Fruit Chaat Recipe from Food Network
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Fresh fruit salsas are a great compliment to fish and meat dishes. This kiwi, plum and mango combination has eye-popping color and brings out the subtle flavors...
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Sex with an alligator contains coconut rum, melon liquor, pineapple juice, raspberry liquor, and Jagermeister. It's sweet and satisfying!
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Great on a cold day or at a Christmas party, this recipe for tasty, spiced apple cider is appropriate for both kids and adults.
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This simple chicken curry recipe with curry powder and ground ginger can be served on rice or noodles.
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Serve nachos straight from the oven so the corn chips remain crunchy and the cheese is nice and oozy.
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This tangy mustard vinaigrette is enlivened by hints of wine, garlic and onion flavors.
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Canned chickpeas help you create this delicious, restaurant-quality, falafel dish in just 30 minutes.
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Ditch the corn syrup and red dye and learn how to make homemade Grenadine for use in your favorite classics such as a Shirley Temple or Tequila Sunrise. You'll...
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Lillet Rose, a fortified-wine blend of Sauvignon Blanc and Muscatel, has the aroma of flowers and ripe berries perfect for a springtime aperitif. Garnishing the drinks with edible flowers is a lovely touch.
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Get Loin of Pork with Bay Leaves Recipe from Food Network