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cooking.nytimes.com
This recipe is by Steven Raichlen and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A crisp and healthy recipe for shaved celery, celery root, and radish vegetable salad.
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Get Falafel: Chickpea Patties Recipe from Food Network
cooking.nytimes.com
The pungent spices, zingy fresh ginger, dollops of tangy yogurt and fiery green chiles found in Indian cuisine tame the sugary beets in this recipe and open up a whole new universe of flavor In traditional Indian cooking, beets are usually boiled or steamed, then often made into vegetable curries or chutney But here they are roasted, which intensifies their sweetness.
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Get Cola Barbecue Sauce Recipe from Food Network
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To make this heavenly key lime pie, combine lots of lime juice and lime zest with fluffy whipped cream cheese and condensed milk. Then spoon this slightly tart filling into a graham cracker crust, top with lots of sweetened whipped cream and chill.
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Get Strawberry-Cherry Lemon Limeade Recipe from Food Network
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How can a New Englander love Manhattan over New England clam chowder? Because I like to taste the clams, not just heavy cream with lumps. I came up with this recipe today using what I had on hand, but feel free to improvise. This tastes just like the chowder you get at the beach with clam cakes! Use a food chopper to minimize prep time.
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Who knew that salmon and apples would make such a lovely combination?
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Get Tropical Greek Yogurt Breakfast Bowl Recipe from Food Network
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I live in Alaska and have 3 sons that love to fish. I have had to come up with some pretty creative ways to prepare salmon, this is by far my family and friends favorite way to eat fresh salmon. I soak an untreated cedar plank in water and bourbon while they are out fishing for the day and fix the barbeque sauce so that's it is ready to get grilling.....
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Warm shrimp, mango, goat cheese, and toasted coconut combine in this refreshing salad.