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Sumac and chili powder give regular butter popcorn a spicy and tangy kick for movie-watching night or a colorful, lemony snack.
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Pan-fried strips of tofu are topped with sizzling green onions and soy sauce in this simple vegetarian recipe needing only 4 ingredients.
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White wine and peach schnapps combine in this refreshing twist on the classic wine punch, delivering a hit for summer parties!
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Portobello mushrooms are a great option for a vegan or vegetarian main course, because they are large enough to fill a plate, and can be stuffed with a variety of flavors For reader Dianne Wenz of West Orange, small stuffed mushrooms were always a holiday side dish -- until the year she decided not to serve them "I didn't make them one year, thinking no one would notice, but my dinner guests were disappointed that they were missing from the holiday table,” said Ms
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Dill pickle juice gives this tartar sauce a tangy flavor.
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The contrast between the rich, fluffy cream and the syrupy, tangy fruit makes this berry fool so much greater than the sum of its parts. Fresh berries are a classic, but this would work with peeled, diced, ripe peaches.
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If you want to spice up that tomato juice, just use this recipe.
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Smoky Mexican mezcal meets tequila, lime, and homemade pomegranate syrup in this salt-rimmed toast to Dia de los Muertos.
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Salmon and Asparagus Kebabs
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Get Grilled Mahi-Mahi with Mojo Recipe from Food Network
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This recipe is by Sarah Belk and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These vanilla cupcakes, made with coconut flour for extra fiber, are perfect for any occasion. Whether you're baking for a birthday, a bake sale, or just for fun, they're a cinch to whip up and are sure to be a hit!