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Sweet potatoes aren't just for Thanksgiving. When coated in a sweet and spicy sauce and grilled until tender, they make a fabulous summer side dish.
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A whole chicken is cut into pieces and marinated in vinegar, soy sauce, and pepper. The marinated chicken is then fried in garlic-infused fragrant hot oil.
cooking.nytimes.com
This recipe is by Marian Burros and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
This fresh, jalapeño-spiked relish offers pure corn flavor without all the heavy seasonings that jarred versions usually have. Use it as a stand-in for fresh corn in succotash or chowder. It's awesome on hot dogs, too.
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Emma Galloway of My Darling Lemon Thyme knows what it's like to be drowning in zucchini, which is why she came up with this light pasta dish.
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This is a refreshing, complex, and fruity sorbet. The mixture can be made with either cherry juice or pomegranate juice.
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This spicy, fruity blend of fresh ingredients will turn any dish into an exciting new favorite!
cooking.nytimes.com
This recipe from the late chef Charlie Trotter came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan If you do not have a juicer, buy carrot juice instead.
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This sweet-and-tart salsa is rich in immune-boosting vitamin C and the essential mineral manganese.
www.chowhound.com
Lime juice and jalapeño offer a fresh kick to this classic.
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Marinated chicken is grilled on skewers with pieces of juicy mango. Serve with a mango chutney or plain. Great for summery appetizers. Enjoy!