Search Results (12,310 found)
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This recipe is by Jacques Pepin and takes About 20 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: cinnamon, limes, water, honey, red wine
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The perfect drink for a hot summer's evening, this semi-frozen treat combines fresh-brewed tea, orange juice and lemonade concentrate, brandy, and a splash of lemon-lime soda.
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The homemade version of your favorite childhood snack.
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A simple but delightful soup that goes well with most Korean main dishes.
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Tender long Japanese eggplants quickly grilled, served with sesame tahini sauce.
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This is a very basic recipe for homemade beef bone broth. The broth can easily be frozen for later use but should be consumed within 6 months.
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Fabulous grilled blue cheese burgers, with ground beef, mustard, garlic, green onions, and tangy creamy blue cheese.
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An Asian-style marinade made with hoisin sauce, fresh ginger and garlic, sesame oil, and lime juice adds zest to these flank steak skewers.
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A hearty vegetarian casserole recipe with porcini, chanterelle, and cremini mushrooms covered in a creamy blue cheese sauce.
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This saag with tofu recipe replaces paneer cheese with tofu, in this vegetarian Indian dish featuring spinach.
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Kalbi, Korean barbeque short ribs, involves marinating beef short ribs in a cola-based marinade for 2 hours creating a sweet and tender meat.