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cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 6 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A French 75 changes nationality by using tequila instead of gin.
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Rich, golden garlic cloves and a splash of pisco flavor juicy prawns in this Chilean version of a classic Spanish tapa.
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In this recipe, silver tequila is infused with Jamaica flowers and mixed with Grand Marnier and lime juice for a tart margarita that drinks like sangría.
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This blood orange margarita recipe uses fresh-squeezed blood orange juice, orange liqueur, and tequila blanco.
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Fried shrimp and cardamom-chile sauce with herbed crema are sensational on flatbread.
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An easy Thai chicken larb recipe with Sriracha, lime, and green beans from Jon Shook and Vinny Dotolo for Plated.
cooking.nytimes.com
You can serve this refreshing mixture as a salad, as a topping for whole grains or as a salsa with grilled fish or chicken.
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Fresh ginger, lemon juice, and peppercorns give a spicy change to regular simple syrup. Try it in your next cocktail!
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A succulent whole wheat tuna dish with bacon and avocado. Serve as a meal or as a salad.
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Get Minted Fruit Salad Recipe from Food Network