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cooking.nytimes.com
A chilled cucumber soup, whirled together in the blender to serve as an instant dinner, is one of the quiet rewards of midsummer The trick to making it hearty enough is to not stint on the seasonings, especially when something as mild as cucumber is the main ingredient Garlic, plenty of herbs, jalapeño and anchovy add plenty of flavor, while buttermilk contributes a creamy, light texture
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Get Vine-ripe Tomato Salad with Queso Fresco, Cilantro, and Serrano Recipe from Food Network
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Get Fried Oysters Recipe from Food Network
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A classic French tarragon-butter sauce.
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Get Macaroni and Egg Salad Recipe from Food Network
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An easy salad with rotini pasta, freshly cooked prawns, and avocado that makes a great summertime lunch or light dinner.
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This Italian sweet and sour pickled fennel recipe (finocchi in agrodolce) can be served as a side dish or an appetizer with an aperitif.
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Get Broccoli in Wine Recipe from Food Network
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Get Sparkling Wine Sangria (Sangria de Cava) Recipe from Food Network
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Get Lamb Chops with Mint and Vinegar Recipe from Food Network
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The salad bowl staple.
Ingredients: olive oil, balsamic vinegar
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Sweet-tasting lump crab is sold precooked, so it's perfect for a fast meal. Melissa Rubel uses it here in a crunchy salad that gets a double dose of nutty flavor from walnuts and walnut oil.