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This do-it-yourself lemon vinaigrette features Dijon mustard, red wine vinegar, oregano, and garlic.
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These cinnamon-raisin yogurt biscuits are a cross between cinnamon rolls and biscuits and will make everyone happy.
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Vodka with blackcurrant liqueur and ginger ale.
cooking.nytimes.com
This recipe is by Merrill Stubbs and takes 30 minutes, plus several hours' freezing. Tell us what you think of it at The New York Times - Dining - Food.
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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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Brims with a sophisticated but tart edge.
cooking.nytimes.com
This is inspired by Wolfgang Puck’s signature smoked salmon pizza, and it’s a great way to work more salmon, rich in omega-3 fats, into your diet The trick here is to bake the lavash just until the edges are crisp, but not so long that it’s too crisp all the way through to cut easily.
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Recipe for Roasted Asparagus Salad with Goat Cheese and Bread Crumbs, as seen in the April 2009 issue of 'O, The Oprah Magazine.'
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Stay warm and toasty during the holiday season with a sip of apple pie moonshine after dinner. Give a jar as a holiday gift!
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Marinate your chicken in this mixture of orange juice, lime juice, seasonings, and cilantro for a perfect flavor combination in your fajitas.
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An easy and unique cocktail recipe with three simple ingredients: gin, grape juice, and orange bitters.
Ingredients: gin, concord grape, orange, garnish
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Simple baked flounder dish using lemon juice, mayonnaise, and Parmesan cheese for a flavorful topping.