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cooking.nytimes.com
Nearly every little shop in Vietnam serves some version of this satisfying, simple dish Bowls of room-temperature rice noodles are festooned with wok-fried or grilled shrimp (or beef, pork or chicken), scented with lemongrass, splashed with a sweet-and-spicy dipping sauce, and then served with pickled vegetables and tender, aromatic herbs.
www.allrecipes.com
Named after the fierce dragon in Harry Potter and the Goblet of Fire, this lime, grenadine, and cola mocktail is a great non-alcoholic drink at any party!
cooking.nytimes.com
This recipe is by William Norwich. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Pineapple, citrus soda and raspberry drink mix. Fruity punch-a-licious!
www.delish.com
For the best flavor, use a sugar pumpkin to make a homemade pumpkin puree.
cooking.nytimes.com
Bitter herbs – the maror – are part of the Seder ritual, symbolizing the bitterness of slavery experienced by the Jews in Egypt Endive, romaine and chicory (for which I’ve substituted radicchio) are present on many Sephardic ritual platters, but often they also appear in salads served with the meal This can be served as a separate course or as a side dish.
www.chowhound.com
Third-place winner in SF Food Wars’ 2009 Mac Battle Royale with Cheese.
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Fresh squeezed lemon juice with vodka. It just doesn't get better than that.
Ingredients: lemon juice, vodka, sugar, lemon, mint
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The tangy juice of the dill pickle suits the dry flavor of vodka in this 3-ingredient martini.
Ingredients: ice, pickle juice, vodka, dill pickle
www.foodnetwork.com
Get Honeydew Melon and Cilantro Ice Pops Recipe from Food Network
Ingredients: sugar, cilantro, honeydew melon, zest
www.delish.com
Avocados make everything better.