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This French-style apple tart is topped with nothing but fruit and a squeeze of lemon juice Make it with homemade rough puff pastry, or a store-bought sheet of puff pastry, and use a mandolin or a sharp knife to slice the apples finely, so they're almost see-through, then crowd the slices on the tart as closely as you can Don't skip buttering and sugaring the parchment paper in the beginning, which gives the crust a touch of smoky caramel all along the bottom.
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Like a fruit salad cocktail, this flavorful drink packs a punch.
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Grilled chicken and tomatoes with lime butter.
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Here's a pink drink that's fruity and different, with peach, watermelon, orange and pineapple flavors.
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Tangy pickled cabbage and spicy carrot kimchi are the key to Angelo Sosa's tofu-topped green salad at New York City's Xie Xie.
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This is a delicious side dish to add to about anything.
cooking.nytimes.com
The star of this pesto is the garlic plant’s underappreciated second offering: the fleeting garlic scape The ingredients are straightforward except for the substitution of sunflower seeds for pine nuts The seeds are a fraction of the cost and do the job just as well
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This is a great smoothie consisting of strawberries, banana, peaches, fruit juice and ice. Feel free to substitute or add any of your favorite fruits or juices.
Ingredients: strawberries, banana, peaches, orange, ice
cooking.nytimes.com
This recipe is by Robert Simonson. Tell us what you think of it at The New York Times - Dining - Food.
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These caramel-apple Jell-O® shots made with Granny Smith apples are great for parties.
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A deliciously seasoned fava bean, onion, and tomato dip recipe! Traditionally served with pita bread for breakfast in Egypt.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.