Search Results (12,868 found)
cooking.nytimes.com
This dish is inspired by a Greek recipe from Diane Kochilas’s “The Glorious Foods of Greece” that calls for giant white beans and about three times as much olive oil I had regular white beans in my pantry and a bunch of celery left over from a recipe that called for only a couple of stalks (which happens so often) I love the textures here
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An easy tahini dressing recipe, with lemon, garlic, kosher salt, and olive oil.
Ingredients: tahini, lemons, garlic, olive oil
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This kale salad is a bumped-up, tricked-out version of the popular Food Network recipe. The combination of lemon juice, honey, black pepper and olive oil create...
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Get Tequila Mai Tai Oh My! Recipe from Food Network
cooking.nytimes.com
Freshly cooked white beans hold their shape better than canned ones, so unless you’re really pinched for time, cook the beans yourself for this hearty, lively winter salad Serve it as a side dish for roasted meats or chicken If you omit the anchovies in the dressing (use capers instead), it would be an excellent meatless main course
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Grenadine syrup slowly floats through this mixture of orange, pineapple, and cranberry juices to give a visual effect of a sunset in a glass.
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Something different but delicious. A fondue with avocado, cream, Mexican cotija cheese and a hint of tequila. Serve with shrimp or bread for dipping.
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This stunning lobster dish is surprisingly simple to make. Lobster shells are stuffed with cooked lobster in a creamy white wine sauce, then topped with Parmesan cheese and broiled until golden.
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Enjoy savory crepes with these creamy chicken crepes topped with golden, bubbling Cheddar cheese.
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Spinach, basil, lemon juice, lemon zest, garlic, and Parmesan cheese work together in this tasty pesto recipe.
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Tropical flavors of lime, ginger, thyme, clove, and rum make this chicken really delicious.