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cooking.nytimes.com
Melon and cucumber are a marvelous combination, never more so than when ripe tomatoes provide a bridge between the two Parsley, mint and the refreshing bite of Champagne vinegar take the flavors even higher, making this salad both a perfect lunch or a fine start to a summer dinner.
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A salty-sweet cocktail snack with a hint of thyme and cayenne pepper.
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Get Bay Scallop Ceviche Recipe from Food Network
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A whole roasted chicken recipe made with an Indian-inspired marinade.
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Like green papaya salad (som tam), this refreshing dish gets its flavors from Thai chilies, dried shrimp, long beans, and cherry tomatoes.
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Japanese-inspired rice balls (onigiri) decorated like jack o'lanterns are a cute finger food for any Halloween-themed party or bento boxes.
cooking.nytimes.com
This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
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Crab mango salad with avocado! Dungeness crab lump meat gently folded with cilantro, lime, avocado and mango. Served with a citrus mango sauce.
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Get Halibut Ceviche Recipe from Food Network
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Drambuie is a malt whiskey liqueur. It's used in the fruit mixture for this chocolate fruit cake recipe, which yields a round cake and six jumbo muffins.
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Marinating chickens overnight seasons them all the way through; grilling them under a brick makes the skin crisp.