Search Results (13,178 found)
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Basil coconut chicken curry made with chicken thighs, jalapeño, coconut milk, basil and ginger
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This recipe is very similar to a tartar sauce used at a famous South Texas seafood restaurant. An important part of this recipe is to ensure that all ingredients have been finely minced together. Hope you enjoy.
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Boiled raw peanuts in the shell take on the extreme flavors of dill pickles, jalapenos and New Orleans-style crab boil seasoning. If you have never had peanuts from a roadside stand in Florida, then try these and you will taste what Floridians love!
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Typically baked for Easter in Russia and neighboring countries, this tall, round sweet bread is drizzled with a sugar glaze for a sweet treat.
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This recipe uses leftover rotisserie chicken to create an easy and delicious bacon lettuce wrap with avocado, onion, and tomato.
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This fluffy quinoa tabbouleh salad is unusually delicious with the addition of tuna marinated in soy and lime, shiitake mushrooms cooked in dashi, and a pungent...
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
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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.