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Big grains of salt rim many a margarita glass. But as this cocktail proves, a pinch of salt can add complexity to sophisticated bittersweet drinks.
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Pasta fredda, also known as "cold pasta", includes pasta tossed with tomatoes, olives, and fresh mozzarella for a light, Italian-inspired meal.
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This intensely fragrant lemon verbena simple syrup combines citrus, floral, and woody notes into a flavor-booster for drinks and sorbets.
Ingredients: water, sugar, lemon verbena
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An easy and versatile dressing for fish or chicken.
Ingredients: basil leaves, olive oil
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Fish is simmered in a broth flavored with ginger, galangal, lemon grass, and tamarind juice in this Thai sour fish soup recipe called Tom Byoo.
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This recipe is by Matt Lee And Ted Lee and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This guacamole is fresh, green, and a little zesty.
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Get Asparagus with Grilled Melon Salad Recipe from Food Network
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A colorful California version of this classic Greek sauce. Use on your favorite pita sandwich, gyro, falafel or as a fresh veggie dip. Also try it as a condiment for spicy Indian food and curries. Make it using yogurt in place of sour cream, or even without the sour cream for a great vegan alternative!
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A recipe for wild Alaskan salmon fillets dry-rubbed with sumac, seared, and topped with a chunky plum tomato vinaigrette, served with roasted kohlrabi.
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Get Beef Brisket Recipe from Food Network