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We keep these celery-scented fish cakes nice and moist by leaving some of the fish in large pieces.
We keep these celery-scented fish cakes nice and moist by leaving some of the fish in large pieces.
Ingredients:
mayonnaise, capers, lemon juice, dill pickle, scallion, black pepper, eggs, shallot, italian parsley, salt, celery seeds, bones, matzo meal, olive oil
www.delish.com
This classic French salad from Lyons is a perfect contrast in flavors and textures.
This classic French salad from Lyons is a perfect contrast in flavors and textures.
cooking.nytimes.com
You can serve this refreshing mixture as a salad, as a topping for whole grains or as a salsa with grilled fish or chicken.
You can serve this refreshing mixture as a salad, as a topping for whole grains or as a salsa with grilled fish or chicken.
Ingredients:
tomatoes, european cucumber, kernels, serranos, cilantro, rice vinegar, lemon juice, olive oil
cooking.nytimes.com
Watermelon and feta has been in vogue for some time (and forever in Greece) I decided to throw in some of my endless supply of cucumbers and mix it up with the melons I cut the melon and cucumber into medium-size dice (1/2 to 3/4 inch), but you can also make this more like a salsa and cut the produce into fine dice.
Watermelon and feta has been in vogue for some time (and forever in Greece) I decided to throw in some of my endless supply of cucumbers and mix it up with the melons I cut the melon and cucumber into medium-size dice (1/2 to 3/4 inch), but you can also make this more like a salsa and cut the produce into fine dice.
www.allrecipes.com
This is a wonderful combination of ripe plum tomatoes, Parmesan cheese, fresh garlic and arugula that together pack a punch when served on a slice of French bread.
This is a wonderful combination of ripe plum tomatoes, Parmesan cheese, fresh garlic and arugula that together pack a punch when served on a slice of French bread.
cooking.nytimes.com
This recipe is by Jeannette Ferrary and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Jeannette Ferrary and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get Mustard-Marinated Flank Steak Recipe from Food Network
Get Mustard-Marinated Flank Steak Recipe from Food Network
www.delish.com
Recipe By: Marcia Kiesel Servings: 12 servings plus leftovers
Recipe By: Marcia Kiesel Servings: 12 servings plus leftovers
Ingredients:
baguettes, madeira, currants, butter, sage, olive oil, garlic, prosciutto, red onions, bosc pears, eggs, turkey, flour
www.allrecipes.com
This soy sauce-based marinade with garlic, red pepper, and coriander needs one hour to add plenty of flavor to your steaks for grilling.
This soy sauce-based marinade with garlic, red pepper, and coriander needs one hour to add plenty of flavor to your steaks for grilling.
www.simplyrecipes.com
Classic Louisiana Cajun dirty rice, a rice pilaf made with the holy trinity of onions, celery, and peppers, and ground pork and chicken livers.
Classic Louisiana Cajun dirty rice, a rice pilaf made with the holy trinity of onions, celery, and peppers, and ground pork and chicken livers.
Ingredients:
rice, chicken broth, water, olive oil, pork, chicken livers, bacon, onion, celery, green bell pepper, cajun, green onions
www.allrecipes.com
Peppers, chicken breast, pasta, and Italian cheeses are baked until bubbly in this delicious one-pot recipe for two.
Peppers, chicken breast, pasta, and Italian cheeses are baked until bubbly in this delicious one-pot recipe for two.