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Cubes of watermelon are tossed with handfuls of minced herbs, sliced onion, and feta cheese crumbles in this summer salad.
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This would be fun to do for your Thanksgiving turkey. Oregano, sage and thyme are mixed in with lemon juice, oil and soy sauce, along with a few other delicious ingredients. Just let your turkey marinate overnight in the fridge and then cook as usual.
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This Savory Stuffed Turkey will enhance your Thanksgiving with a Greek taste that everyone will love.
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Pumpkin puree, nutmeg, and allspice lend a fall flavor to this hummus.
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Baked catfish is smothered with a tangy, spicy sauce made with mayonnaise, Dijon mustard, lemon juice, and hot chile oil.
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Bursting with juicy beef and tender rice: the best stuffed peppers around. The addition of sour cream is part of the pleasure.
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Variations of the classic Singapore Sling abound, but mix up one of these potent and sweet cocktails with this recipe and you'll be pleased with the results.
cooking.nytimes.com
To make watermelon puree, put seedless chunks of watermelon in a blender and pulse, then push the puree through a mesh sieve to make it smoother (Cutting a whole watermelon might make your kitchen look like a Gallagher set, so it’s O.K to use precut watermelon from a supermarket.)
cooking.nytimes.com
This recipe is by William Grimes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Rouille, the zesty garlic and red-pepper sauce served with bouillabaisse, is stirred into this shrimp-and-scallop dish at the last minute, and its also spread on the croûtes that top it.
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A low-fat delicious cake. Can be made for any occasion. Use your favorite flavor of fruit preserves.