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cooking.nytimes.com
Shrimp fajitas are quickly thrown together The shrimp are tossed in a mix of lime juice and zest, adobo sauce from a can of chipotles, olive oil, cumin and garlic, and don’t need to be marinated for longer than 30 minutes I use just enough adobo sauce in the marinade to obtain its spicy and slightly sweet essence without overpowering the shrimp.
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Get Crispy Breakfast Pita Recipe from Food Network
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The juice and zest of a lemon or lime brightens classic vinaigrette.
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Get Pappardelle in Saffron Cream Recipe from Food Network
cooking.nytimes.com
This satisfying, colorful soup is loaded with chickpeas and vegetables, and it's incredibly easy to make There's not much more to it than tossing everything into a pot and letting it simmer for a couple of hours (no sautéing!) until everything is tender Do not forget to finish the soup with a flurry of the rosemary, Parmesan, lemon zest and pepper mixture
www.simplyrecipes.com
Smooth and ultra blueberry-y, homemade blueberry sorbet, perfect for a hot summer day.
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Crowd-pleasing holiday eggnog pound cake with eggnog, dried cranberries, brandy, nutmeg and orange zest.
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This citrus-y tart with a shortbread crust is made with colorful blood orange juice, zest, and slices for garnish for a beautiful presentation.
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A Spanish crostini recipe with anchovies and relish
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Simple and healthy, Beet and Avocado salad, sprinkled with pistachios and drizzled with a citrusy vinaigrette!
www.delish.com
This delicately creamy and briny mousse is a clever combination of Grace Parisi's two favorite dipsguacamole and taramasalata (the salty, tangy, roe-rich Greek recipe). Recipe By: Grace Parisi Servings: makes 1 1/3 cups
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Blended pineapple is flavored with orange juice and zest for a light, icy sweet.