Search Results (6,308 found)
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Kerry Simon's Asian-style sangria combines Sauvignon Blanc with green-tea-flavored vodka, but it can be made with plain or citrus vodka as well.
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Get Chicken with Forty Cloves of Garlic Recipe from Food Network
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Top everything from steaks to pasta with this sweet-sour chutney.
cooking.nytimes.com
The textures in this delicious recipe for pajeon, traditional Korean scallion-based pancakes, are manifold: meaty from the squid, crunchy yielding to soft from the fried bits of batter, juicy from the scallion It came to The Times from Hooni Kim, the chef at Hanjan in Manhattan One of the secrets to this pancake is waiting for the oil to heat up before mixing the batter
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Tomatoes, mozzarella cheese, basil, and bagel chips are mixed together with olive oil in this quick and easy bruschetta salad.
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Dijon-Style Mustard Recipe from Food Network
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Just a little red wine vinegar transforms this otherwise familiar bowl of garlicky greens.
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Raise a glass to sunny days and balmy nights with fruit-infused Champagne punch.
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This is one of my classic party recipes that you are sure to love. It has a very french and medditereanean feel to it that is both savory and refreshing, and...
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Tender poached chicken and tangy shallot jam flavor this healthy, picnic-friendly sandwich.