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cooking.nytimes.com
This recipe is by Nigella Lawson and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Blend a jalapeno pepper with fresh basil, Parmigiano-Reggiano cheese, and walnuts for a spicy version of pesto.
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Tomatoes have arrived, and we're stuffing them Italian-style.
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This sweet and spicy chutney combines pineapple, mango, cucumber, and jalapeno for a colorful topping for scallops or chicken.
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There are many versions of bread soup; this one, based on traditional peasant fare, is as thick as a bread pudding. The soup is delicious on its own, but we think the steamed mussels with their broth make a wonderful addition.
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Chef John's version of a formerly super-secret recipe from the now-closed Gino's restaurant is rich with San Marzano tomatoes and lots of butter.
cooking.nytimes.com
Muddled tomatoes and herbs are mixed with gin then topped with a bracing fizz of tonic water It's the cocktail as salad, or vice versa.
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These Mexican-style frozen watermelon and mint ice pops are just what you need on a hot summer day.
Ingredients: water, sugar, watermelon, mint, lime, salt
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Get Kale Mint Cookies Recipe from Food Network
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Get Parmesan-Basil Cornbread Recipe from Food Network
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If you like chocolate and mint together and want something to satisfy your sweet tooth, this fudge will definitely do it!
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Get Mint Pesto Pasta Recipe from Food Network