Search Results (3,114 found)
cooking.nytimes.com
This salad is light but fulsome, a scoop of punched-up tuna paired with the summer's best greens and some carefully considered vegetables Serve a soft cow or goat's milk cheese on the side with some crusty bread and a crisp, chilled rosé to cut into it all The goal is this: On a sweltering night, dinner must leave enough room for fresh peaches and vanilla ice cream, a fitting reward for finishing your vegetables.
www.chowhound.com
I'm not sure if this is Asian, Caribbean or California cuisine. It is a bit of it all. It is a spicy Asian citrus dressing with fresh grilled shrimp, scallops...
www.allrecipes.com
Marinated chicken is grilled on skewers with pieces of juicy mango. Serve with a mango chutney or plain. Great for summery appetizers. Enjoy!
www.allrecipes.com
Pork ribs are rubbed with a sweet-spicy mixture, then basted with orange and lime juice as they cook resulting in a tangy and spicy crust.
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Fast and deeply flavorful, this raspberry vinegar-infused chicken dish is served over delicious coconut rice.
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This was one of three recipes that I created and prepared for the Sargento Search for Kitchen Chronicles recipe contest at the American Culinary Institute at...
cooking.nytimes.com
The affinity that cauliflower has with black olives is seen throughout the Mediterranean, from Tunisia to Sicily to Apulia to Greece This simple gratin from Sicily is traditionally made with green cauliflower, but the result is equally delicious and almost as pretty with the easier-to-obtain white variety.
www.allrecipes.com
Watermelon, baby cucumbers, feta cheese, mint, and red onion are tossed together in this summer salad recipe.
www.foodnetwork.com
Get Grilled Seafood with Linguine Recipe from Food Network
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Get Cocoa-Rubbed New York Strip Steak for Two Recipe from Food Network
cooking.nytimes.com
Here is a sensible prescription from Julia Child for cooking a whole ham, which was featured in a New York Times article by Julia Moskin that explored the quandary of how to make a flavorful Easter ham Braise the meat in wine and water to finish the cooking, then roast it in a hot oven to crisp the surface The end result is glazed with mustard and brown sugar and crusted with golden bread crumbs
www.delish.com
These crunchy little croutons are a perfect addition to any bowl of soup or stock!