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cooking.nytimes.com
This recipe is by Maura Egan and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
I’m convinced that parsley, used so abundantly in the cuisines of Greece, Turkey, the Middle East and North Africa, is one reason those diets are so healthy In addition to being an excellent source of vitamins A, C and K and a good source of iron and folate, it is rich in volatile oils (which give it its astringent flavor) and flavonoids The volatile oils contain components that have been shown to inhibit the activity of harmful elements in the body, and studies have attributed antioxidant properties to the flavonoids, particularly luteolin
www.allrecipes.com
Marinated lamb chops are grilled and then topped with a wonderful tangy pomengranate-port reduction. Most impressive!
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Fresh peach puree is shaken with vodka and white cranberry juice for a peach-inspired white cosmopolitan. Garnish with a cranberry and rosemary frond.
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Topped with lemony blueberries, this no-bake Greek yogurt and cream cheese cheesecake gets a little help from gelatin as it sets over a browned butter graham cracker crust.
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
What a delectable sandwich to serve alongside tea!
www.foodnetwork.com
Get Vanilla Orange Tart Recipe from Food Network
www.delish.com
This refreshing gazpacho made with apples, grapes, almonds, and cucumber is a perfect balance of sweet and tangy.
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Get Cucumber Cocktail Recipe from Food Network
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A refreshing beverage made with orange juice, apricot nectar, and a splash of lemon.
www.chowhound.com
Grapefruit and lime juice sweetened with almond syrup (orgeat).