Search Results (10,481 found)
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A recipe for hot sauce made with smoked fresh cherries, fiery habanero chiles, and apple cider vinegar.
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These tasty gluten-free, Paleo (I think) muffins do not contain agave for all of the agave-phobes out there.
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Coconut macaroons can be made vegan by using coconut oil and maple syrup, creating a rich cookie similar to popular Naturally Raw Coco-Roons® found in health food stores.
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The steak of veggie burgers. Serve on a bun with lettuce, tomato, and aioli sauce. Oh yeah!
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This tartar sauce replaces pickles with fresh cucumbers, onion, and garlic.
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Citrus segments are tossed with sliced fennel, onion, and mint in this quick and delicious salad dressed lightly with sherry vinegar.
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Crunchy toasted ramen noodles, almonds, and sesame seeds perk up this easy and different salad made with napa cabbage.
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Spring greens are tossed in a homemade shallot vinaigrette creating a light and refreshing salad for lunch or dinner.
cooking.nytimes.com
This exquisitely simple recipe from Jacques Pépin first appeared in The Times in 1991, and couldn't be easier The zucchini is gently roasted until tender, then tossed with salt, pepper, white wine vinegar and oil It's the perfect treatment for almost any summer squash.
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Preserved lemon gives this exotic vinaigrette an extra dimension.
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The perfect accompaniment for a Gibson martini.
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This is a simple yet tangy recipe for a traditional green bean, wax bean and kidney bean salad.