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There are a lot of different ways to prepare salsa; this recipe puts a twist on the classic Mexican food item with the addition of avocado.
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Sunchokes, a.k.a. Jerusalem artichokes, are nutty-tasting and can be eaten raw or cooked. When roasted, they make a great change of pace from the usual crudités served with bagna cauda, the Italian olive oil, garlic, and anchovy sauce.
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The name of this salad sums it upboiled shrimp, a gutsy dressing, and tender greens. Mild Boston lettuce wouldnt usually support such a bold dressing, but here it works.
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For a kale salad to be successful, use the most tender kale you can find and cut it into very thin filaments or chop it very finely (or both) Curly kale and Russian kale are more tender than black leaf kale This is inspired by a wonderful salad I tried recently at the New York restaurant Northern Spy.
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Chopped scallions are sprinkled on a potato salad made with Yukon golds.
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Used as the base of Martha Stewart's Marbled Lemon Tart, this crunchy cornmeal shell is flecked with lemon zest and fresh sage.
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The exotic scents of saffron and lemon will fill your kitchen when you bake this beautiful braided bread.
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Get Chicken Salad Recipe from Food Network
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Get Jicama Cole Slaw Recipe from Food Network
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This recipe is by Karen Baar and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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There's nothing like the soothing digestive qualities of an herbal tea. Use fresh mint alone or with lemon verbena.
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Get Shark Attack Recipe from Food Network