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Quick, easy and very zesty, my whole family just loves this pasta dish!
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Chef David Chang's family tradition holds that each of his relatives bring their own "famous" dishes to Thanksgiving dinner. Try this brussels sprouts recipe, which has been David's own famous dish for six years now.
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Get Turkey Fritters Recipe from Food Network
cooking.nytimes.com
Muddled tomatoes and herbs are mixed with gin then topped with a bracing fizz of tonic water It's the cocktail as salad, or vice versa.
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This boozy take on the classic Arnold Palmer recipe is made with iced tea, limoncello, and Bacardi Limón.
Ingredients: limoncello, garnish, mint leaves
cooking.nytimes.com
This recipe is adapted from a version found in "My Bombay Kitchen," Niloufer Ichaporia King’s indispensable book on Parsi cooking Ichaporia King, a culinary scholar, anthropologist and terrific home cook, recommends steaming the fish, but the soft lap of wood smoke is a natural complement to the sweet, floral flavor the banana leaf imparts Look for fresh or frozen banana leaves and coconut at Mexican, Asian and Indian markets
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Get Healthy Sheet Pan Shrimp and Greens Recipe from Food Network
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Fresh sardines are fried to a crispy golden brown, and drizzled with a garlic and white wine vinaigrette then topped off with a sprinkling of fresh mint leaves. Serve this appetizer with a good white wine.
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Steak quesadillas served with black bean salsa makes for a simple and satisfying Tex-Mex meal.