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Shrimp are quickly marinated with soy sauce, lemongrass, lime, and cilantro, then stir-fried with a splash of vodka.
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Get Baja Fish Tacos Recipe from Food Network
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Pineapple adds a bite of summer flavor to this classic dip.
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No chicken was harmed in the making of this.
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Get Arugula Endive Salad with White Wine Vinaigrette Recipe from Food Network
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Put that fresh spring asparagus to good use in this creamy soup! Asparagus and onion are cooked in chicken broth, pureed, and combined with milk, sour cream, and a little fresh lemon juice.
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A lively take on the potato salad standby, the salty soppressata offers a wonderful contrast to the creamy mildness of potatoes and mozzarella.
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Though marinated only briefly with lime juice, garlic, ginger and soy sauce, the Cornish hens and vegetables nevertheless have a deliciously intense flavor.
cooking.nytimes.com
This recipe is by John Willoughby and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
The most persuasive way to convert an eggplant hater is to fry it (the eggplant, not the hater) A less messy approach, however, is to make dip Velvety, smoky dip with a tangy bite has seduced many an eggplant-hating guest.
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Get Beets and Smoked Salmon Recipe from Food Network
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Coleslaw with Southwestern twist! Tangy with lime juice, cayenne and cumin, and bursting with crunchy bits of carrot, green onion and radish.