Search Results (13,186 found)
cooking.nytimes.com
At All’onda in Greenwich Village, the chef Chris Jaeckle channels Venice by way of Japan This pasta dish, which I enjoyed in his restaurant a few weeks ago, sums it up Fresh pasta with crab meat and a smidgen of tomato is brightened with yuzu, lemon’s racy Japanese cousin
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If you love doner kebaps, you'll love this homemade version! Thin slices of beef (or chicken) are broiled until crisp--no big rotating spit required. Serve in a warmed pita with goat cheese, tzatziki sauce, lettuce, tomatoes, onions, and pepperoncinis.
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These are great for the kids or for anyone who wants a refreshing alcohol-free drink.
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Rhubarb is in full season right now and I have been enjoying several sweet (some not so sweet) experiments with this wonderful ingredient in my kitchen. I was...
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Chocolate soy milk, banana, strawberries, and pineapple give the flavors of a banana split in smoothie form.
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Try this bright, delightful, spicy mango sauce over grilled fish.
cooking.nytimes.com
This recipe is by John Willoughby and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe with creamy Greek yogurt mixed with spicy chiles, chopped cilantro, and lime juice makes a healthy, tasty dip.
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An easy Dijon tartar sauce recipe.
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Frozen slush of orange, lemon, tea and vodka. To serve, mix with lemon-lime soda.