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An easy, versatile marinade made with yogurt, curry powder, and cilantro that complements chicken, lamb, and fish.
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So a margarita walks into a bar...
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A hard man I know made this dessert once out of supermarket cake and industrial strawberries, to serve small children who were maybe slightly afraid of him They gurgled with delight when he slid bowls of it before them: the cake cut into large cubes and served beneath the macerated strawberries, with fresh whipped cream This formed a bond between them all
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Who knew guac and grilled cheese were meant to be together?
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A little char goes a long way with these sticky-and-sweet chicken thighs and seared brussels sprouts.
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Invented in Hawaii in the 1950s, the Blue Hawaiian will have you crooning like Elvis.
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These bars are a cross between lemon squares and lemon cheesecake, complete with a graham cracker crust and creamy lemon layer.
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If you like it hot, this smoky guac is for you.
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Spiced with pomegranate seeds.
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Lemon zest, lemon juice, and fresh dill add a nice zing to the classic tuna melt sandwich.
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Lentil dip is a quick, easy, and protein-packed appetizer that pairs well with fresh vegetables like carrots and radishes.
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This recipe is by John Willoughby And Chris Schlesinger and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.