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This classic Mexican chiles rellenos recipe (sometimes spelled chili relleno) is filled with lots of cheese and served with a spicy roasted tomato salsa.
cooking.nytimes.com
A port toddy is one of winter’s unsung delights Replacing whiskey with port in a toddy leads to something surprising and special Somehow, it feels more curative than one with harder spirits: it’s like the alcohol-fortified equivalent of a bowl of homemade chicken soup
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A sangría recipe with Hennessy, Cointreau, oranges, and strawberries, perfect for a summer barbecue or picnic.
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Think Shirley Temple for the over-21 crowd.
cooking.nytimes.com
This recipe is by Celia Barbour and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This Mojito margarita recipe joins two cocktails into one drink with mint, tequila, lime juice, falernum, and sparkling water.
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Sangria is a Spanish wine punch that includes chopped fruit and sparkling water for a refreshing summertime cooler.
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Chef John's recipe for tahini sauce is a quick and easy sauce to eat atop falafel.
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Zesty crab salad sandwich in sourdough bread, grilled on a panini press.
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These Honey Mustard Chicken Wings are a go-to party snack. Marinate them with honey, mustard, and soy sauce, and then roast them in the oven. No deep-frying required!
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These Toasts with Grilled Chicken Livers and Peach Agrodolce come from award-winning chef Thomas Boemer. The livers are soaked in buttermilk with salt, pepper...
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Get Baked Artichokes with Gorgonzola and Herbs Recipe from Food Network