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Pomegranate Molasses is a syrup used in Middle Eastern cooking. It has a bright ruby red color, and its sweet and sour flavor goes well with so many other ingredients. It is commonly available in Middle Eastern markets, but is easily made at home if you can get pomegranate juice, now easily found in supermarkets.
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Add a can of clam sauce to a fragrant simmer of onion, garlic, white wine and lemon juice, and serve over hot pasta to make a simple supper for two.
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Lemon cake in a mug topped with a simple lemon sauce is ready in minutes for a quick snack or dessert.
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A quick, delicious and nutritious way of serving salmon. You can enjoy this with or without the dressing, in a bun, or with a salad.
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Sweet-hot relish and chipotle pepper powder add a nice kick to this spicy egg salad, which is perfect for sandwiches at summer picnics.
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Whip up this tangy-sweet smoothie in minutes using freshly squeezed red grapefruit juice, strawberries, bananas, yogurt, and honey for a refreshing drink.
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You can use the apple peels and cores left over from making an apple dish to make a delicious, low-budget apple drink. Just be sure to take out the seeds.
Ingredients: apples, water, sugar
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For his take on the ubiquitous dip, Istanbul's star chef, Mehmet Gürs, uses earthy green lentils instead of chickpeas but stirs in a little of hummus's classic ingredient tahini for nuttiness.
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These quick and easy lemon pepper chicken wings are sure to become a favorite for tailgating or watching the game.
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This recipe is by Julia Reed and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Simply elegant and so easy to make, this is great as a last course, a palate cleanser, or a cocktail for your holiday parties.
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Similar to a Tom Collins, the John Collins is made with bourbon whiskey instead of gin, but still mixes in lemon juice, simple syrup, and club soda to make a refreshing cocktail. Serve with straws.