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cooking.nytimes.com
This recipe is by Melissa Clark and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This 2004 recipe draws its inspiration from Thailand, where Mark Bittman first sampled it The original was topped with shrimp, but his version uses scallops, “a slightly more unusual and elegant combination,” but don’t feel tied to just scallops: any grilled meat, poultry or fish work just as well here.
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This simple sauce is perfect for grilling, and works equally well with chicken or beef. Feel free to use less garlic if you're not a big garlic fan.
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The idea for this green smoothie comes from the amazing Sarma of oneluckyduck.com. I recently purchased her book Living Raw Food and am loving it. While some...
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Sweet and warming, and not mushy.
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Throw your fish and veggies on the grill for on fleek flavor.
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This dish is just brimming with fresh vegetables. Feel free to substitute your favorites.
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Vegan dessert that’s so good you’ll never guess it’s vegan
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Orange sherbet, fruit juices, 7UP, ginger ale, and pumpkin spice make a festive holiday punch.
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Fresh ginger, cardamom, and sweet potatoes will fill your house with a fall fragrance as well as call your family to the table. Originally submitted to ThanksgivingRecipe.com.
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Put the carrot pulp from your juicer to good use in these lightly sweetened muffins made with oats, spelt flour, applesauce, and raisins.
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Get HERB CRUSTED SEARED TUNA WITH WASABI MAYONNAISE, GINGER CONFIT ON ENDIVE Recipe from Food Network