Search Results (2,640 found)
cooking.nytimes.com
There are no bad watermelons, but how can you improve your chances for a ripe, delicious one The cheater’s answer is to buy them at a farm stand or a farmers’ market, where not only are they likely to be tastier but will also come with a seasoned pro to help If you’re in the grocery store, you might have to get a little rough: put your ear close and slap the side of the watermelon
There are no bad watermelons, but how can you improve your chances for a ripe, delicious one The cheater’s answer is to buy them at a farm stand or a farmers’ market, where not only are they likely to be tastier but will also come with a seasoned pro to help If you’re in the grocery store, you might have to get a little rough: put your ear close and slap the side of the watermelon
www.allrecipes.com
I was looking for a way to use up some zucchini, and I came up with the idea of turning it into a sorbet with lemon. It is beautiful and tasty! My son had no idea he was eating his least favorite vegetable!
I was looking for a way to use up some zucchini, and I came up with the idea of turning it into a sorbet with lemon. It is beautiful and tasty! My son had no idea he was eating his least favorite vegetable!
www.allrecipes.com
This delicious sorbet combines basil and lime in a perfect, light dessert.
This delicious sorbet combines basil and lime in a perfect, light dessert.
www.allrecipes.com
A delightfully fresh, crisp ending to a meal or after a fish course to cleanse the palate. Garnish with small mint leaves or any small green herb leaf.
A delightfully fresh, crisp ending to a meal or after a fish course to cleanse the palate. Garnish with small mint leaves or any small green herb leaf.
cooking.nytimes.com
I’ve learned a lot about making sorbets from Jacquy Pfeiffer, the founder and dean of student affairs at the French Pastry School in Chicago He taught me to use a small amount of corn syrup – about 5 percent of the weight of the fruit – to prevent the sorbet from developing ice crystals A very small amount of honey will also work
I’ve learned a lot about making sorbets from Jacquy Pfeiffer, the founder and dean of student affairs at the French Pastry School in Chicago He taught me to use a small amount of corn syrup – about 5 percent of the weight of the fruit – to prevent the sorbet from developing ice crystals A very small amount of honey will also work
Ingredients:
water, lime juice
www.foodnetwork.com
Get Prickly Pear Sorbet Recipe from Food Network
Get Prickly Pear Sorbet Recipe from Food Network
www.foodnetwork.com
Get Mango-Raspberry Margarita Float Recipe from Food Network
Get Mango-Raspberry Margarita Float Recipe from Food Network
www.simplyrecipes.com
Delicious Coconut Shrimp Curry! Quick and EASY, this shrimp curry dish with coconut milk is perfect for a midweek meal. ONE pot and it takes only 30 minutes to make, and that's starting with frozen shrimp!
Delicious Coconut Shrimp Curry! Quick and EASY, this shrimp curry dish with coconut milk is perfect for a midweek meal. ONE pot and it takes only 30 minutes to make, and that's starting with frozen shrimp!
www.allrecipes.com
This mint and dark chocolate chip ice cream made with coconut milk is a dairy-free and vegan treat that everyone will love.
This mint and dark chocolate chip ice cream made with coconut milk is a dairy-free and vegan treat that everyone will love.
www.delish.com
Coconut and cilantro are a popular duo. The herb is a favorite in India and shows up in coconut chutneys and in many of southern Indias coconut curries, such as this one. Serve the shrimp with steamed rice, preferably basmati.
Coconut and cilantro are a popular duo. The herb is a favorite in India and shows up in coconut chutneys and in many of southern Indias coconut curries, such as this one. Serve the shrimp with steamed rice, preferably basmati.
www.allrecipes.com
This recipe for coconut-coated chicken breasts delivers a great flavor, is paleo-friendly, and fairly easy to prepare.
This recipe for coconut-coated chicken breasts delivers a great flavor, is paleo-friendly, and fairly easy to prepare.
www.delish.com
And we're obsessed.
And we're obsessed.