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This flavorsome — and relatively fast — recipe comes from Los Angeles-based bartender Gabriella Mlynarczyk Pickled onions are the classic garnish for the Gibson cocktail, but if you love these briny, crunchy, little alliums as much as I do, you might find yourself tossing them into your gin and tonics and vodka and sodas, too (and adding them to cornichons and mustard as accoutrements for pâté).
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A wonderful selection of vegetables with a zippy brown mustard and cider vinegar dressing mixed in.
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Simmer fresh collard greens with salt pork or ham hocks until tender and tasty, and serve with a dash of sugar and apple cider vinegar for a tangy jolt of flavor.
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These grilled mini burgers are just right for big or small appetites.
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Instead of rolling your own California rolls, you can toss all the components - crabmeat, avocado, nori, and rice - into this sushi salad.
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Homemade lime pickles, made with pickling lime or slaked lime, are worth the wait using this DIY recipe. Serve them with ham!
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Get Hampton Chutney Co.'s Mango Chutney Recipe from Food Network
cooking.nytimes.com
This is based on a number of Greek dishes that are made with barley rusks, rock- hard twice-baked barley bread slices that are sold in bakeries and reconstituted for delicious salads and soups You can make the rusks with any hearty country bread, just by drying out thick slices in a low oven The authentic Greek version of this recipe has a lot more olive oil and garlic
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Roasted pumpkin seeds, onions, serrano peppers, garlic, cilantro, and apple juice are blended together for this sweet/savory spread.
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Get Tuscan Kale Salad with Anchovy Dressing Recipe from Food Network
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Get Iceberg Lettuce Salad Recipe from Food Network
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A sweet, tangy balsamic vinegar marinade gives pan-fried chicken breasts flavor and color. The marinade is cooked into a sauce for the chicken.