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This traditional recipe for the classic eggplant dip consists of baked eggplant with garlic, lemon juice, and tahini sauce.
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This recipe is by Pierre Franey and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Crudite with Roasted Garlic and Red Bell Pepper Dip Recipe from Food Network
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Get Rabbit in Balsamic Vinegar Recipe from Food Network
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Chopped tomatoes, cucumbers, onions, and parsley combine with a drizzled dressing of lemon juice, olive oil, garlic, and mint leaves.
cooking.nytimes.com
The colors of the vegetables were the inspiration behind this beautiful salad You may be fooled into thinking the orange vegetables next to the dark beets are sliced golden beets, but they are slices of roasted kabocha squash.
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Strawberries and raspberries add a fruity and colorful touch to the classic mojito recipe that you can enjoy on your own front porch.
cooking.nytimes.com
The components for a traditional sangria are in the glass: wine, brandy and fruit The sparkling wine or fizzy water that’s sometimes added just before serving is not in this recipe, but you can include it, especially if you increase the recipe four or six times to make a pitcher Wölffer Kitchen in Sag Harbor, N.Y., which makes a popular rosé wine, devised this pretty drink, a variation on sangria, for its summery appeal.
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At Marcie Turney's Indian restaurant, Bindi, she serves raita (a classic yogurt sauce). It's great as a snack on its own or with grilled meat.
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On our honeymoon we stayed with some friends in London and they made us this drink - now we can't stop making it! It is especially delicious on a hot, summer afternoon. The cucumber and mint are odd, but don't leave them out - they make this drink!