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This recipe is by Craig Claiborne And Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Buckwheat noodles flavored with ginger, garlic, citrus, and soy sauce.
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Cubes of watermelon and cherry tomato halves are tossed with crumbled feta cheese, basil, and lemon zest in this refreshing salad.
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These Greek-style chicken burgers surprise with a feta cheese filling.
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Fire up the grill to cook foil packets of herb-seasoned, buttery shrimp. Serve with some good crusty bread for dipping in the juices.
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Here's a great recipe for baked salmon that is not only delicious, but also quick and easy. Fresh parsley and lemon juice keeps this dinner light.
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Green beans, red kidney and butter beans join forces with artichoke hearts in this salad that works as well for a summer picnic as for a winter evening 's dinner. A nice coarse ground mustard, lemon juice and oil dressing is stirred in.
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This carpaccio has it all: buttery beef tenderloin, fresh Parmigiano-Reggiano, arugula, and just the right mustard-lemon tang in the dressing.
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An easy gluten-free tabouli recipe.
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This shrimp scampi is mmmmm good!
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A methodical blend of brandy, Cointreau, and fresh lemon juice.
Ingredients: brandy, cointreau, lemon juice
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A shot made with hazelnut liqueur and vodka. When shot down with a wedge of lemon, you get all the benefits of chocolate cake without the tedium of slicing and chewing! Don't believe it? Try it!
Ingredients: hazelnut liqueur, vodka, lemon