Search Results (15,929 found)
www.allrecipes.com
This cool Greek cucumber and dill dip only gets better with time!
cooking.nytimes.com
Those artisanal pickles from the farmers’ market sure are expensive, so don’t throw out the juice in which they’re pickled You can serve the stuff as a shot to accompany a glass of whiskey and a cold beer, as the New York chef Zakary Pelaccio has done, or you can whisk it into the dressing used for coleslaw, as is done here Don’t have any
cooking.nytimes.com
Miso contributes a sweet, nutty flavor to this tasty marinade for duck, punched up with ginger and orange zest Substitute duck legs if you wish (they’ll take a bit longer to cook), or use large chicken breasts if duck isn’t available Here the duck breast is thinly sliced for a summery main-course salad, but keep the flavorful technique in mind for use throughout the year.
www.chowhound.com
You may think of wheatgrass as that pungent juice you get at juice bars, but think again. In this recipe you are using a powdered wheatgrass that is sweetened...
www.allrecipes.com
Fresh lemon zest and lemon juice flavor this giant grilled steak.
www.delish.com
Kimchi is a pickling technique, which allows you to use any vegetable, though fermented cabbage is the most popular choice.
www.chowhound.com
This drink plays with many of the original tiki cocktail flavors: cinnamon, honey, grapefruit, lime, and, of course, copious amounts of rum.
www.allrecipes.com
A fresh apricot pie is made from a few simple ingredients.
www.allrecipes.com
Cauliflower is first roasted over high heat with brown butter and salt before being tossed with Pecorino Romano cheese, red onions, mint, and lemon juice.
www.chowhound.com
A simple roasted tomato salsa recipe to go with tortilla chips, tacos, or most any Mexican meal.
www.allrecipes.com
Cornish game hens are marinated in a citrus-garlic sauce, then roasted and glazed with a savory, orange sauce.