Search Results (16,115 found)
cooking.nytimes.com
A salad, modeled on a traditional North African one, that is great for buffets The salad is modeled on a traditional North African salad of oranges, onions and olives I substitute thinly sliced fennel for the onions, and serve it over a bed of steamed couscous
www.allrecipes.com
Cod cooked in tomato sauce with carrots, celery, and garlic. Also great with sole, or any other white fish.
www.chowhound.com
This red wine punch recipe is a cross between sangría and a tropical rum cocktail--with Yellow Chartreuse and Grand Marnier.
www.delish.com
Garlic and lemon invigorate the familiar pairing of succulent roasted rack of lamb and mint in an intense marinade that infuses the meat overnight.
cooking.nytimes.com
This recipe is by William L. Hamilton and takes About 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get Tipsy Palmer Recipe from Food Network
www.allrecipes.com
This healthier take on pound cake is made with half whole wheat flour and coconut oil. Lemon glaze and toasted coconut give it the perfect finish.
www.foodnetwork.com
Get Brown Butter Scallop Rolls Recipe from Food Network
www.foodnetwork.com
Get Polenta Shapes with Roasted Red Bell Pepper Sauce Recipe from Food Network
www.delish.com
Forget fake-tasting mint jelly. Try this lamb recipe with a fragrant Salsa Verde.
www.chowhound.com
This celery margarita recipe combines celery juice, lime juice, silver tequila, and Lillet Blanc (Blonde) for a crisp and refreshing cocktail.
www.delish.com
Chef David Myers grills with bincho (hard white charcoal) and serves the steak with yuzu kosho, a condiment of yuzu (a citrus), chiles, and salt. Home cooks can use a topping of lemon zest, chile, and daikon and cucumber salad.