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An unexpected riff on one of our favorite vegetables.
cooking.nytimes.com
This recipe is by Alissa J. Rubin and takes 1 hour 45 minutes plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Truly distinguished ice cold refreshing drink! Lemon zest is steeped in vodka for a week, then mixed with simple syrup and aged for 2 more weeks.
Ingredients: fruit, vodka, sugar, water
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This dish is loosely based on one that René Redzepi makes at his Copenhagen restaurant, Noma, using Nordic herbs instead of cilantro and pickled vegetables in place of citrus.
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Get Roasted Whole Black Bass Recipe from Food Network
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Fresh conch is delightfully prepared in this mild fresh ceviche with pineapple and cilantro. It smells and tastes great!
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New York cheesecake’s Greek cousin.
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A wonderful watermelon preserve that will keep the flavor of summer handy all year. Great on toast or English muffins.
Ingredients: watermelon, sugar, fruit
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Get Israeli Couscous and Tuna Salad Recipe from Food Network
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Sliced squid is tossed with a lemon juice, garlic, and celery mixture!
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Get Vanilla Bean Cake Recipe from Food Network
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Everyone loves a classic, and you won't be disappointed with Chef Stitt's take on this favorite dessert.