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This salsa is loaded with vegetables, including plum tomatoes, jalapeno peppers, onions, and jicama.
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From the Square Off cocktail competition finals, this grape-based cocktail is elegant and refreshing.
cooking.nytimes.com
This colorful salad, made with peppery watercress, is easy to put together Dressed only with lemon juice, a separate horseradish cream is passed at the table Serve a small portion as a first course or a more generous amount as a main course for a light lunch.
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Roasting carrots until they are golden brown brings out their sweetness and provides a perfect foil for tart lemon juice and musky cumin. Our silken puree is a particularly good side dish for lamb and also for roasted chicken.
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Get Israeli Couscous Tabouli Recipe from Food Network
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Puff pastry topped with almond paste, apple slices, and a scoop of fresh apple ice.
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Chewy, buttery, whole-grain kamut slow-cooked with blue cheese, mushrooms, and onions.
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Get Tangerine Chicken Under a Brick Recipe from Food Network
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A spooky Halloween party punch made with sparkling apple cider, gin, lemon juice, and Green Chartreuse liqueur.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Catfish is baked in a tahini and lemon juice sauce in this simple dinner option.
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A homemade liqueur made with whiskey, lemon, milk, sugar, chocolate and vanilla beans.