Search Results (13,174 found)
cooking.nytimes.com
A salad, modeled on a traditional North African one, that is great for buffets The salad is modeled on a traditional North African salad of oranges, onions and olives I substitute thinly sliced fennel for the onions, and serve it over a bed of steamed couscous
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Cod cooked in tomato sauce with carrots, celery, and garlic. Also great with sole, or any other white fish.
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Three varieties of rum mixed with pineapple juice, lime juice, and orange juice in this fruity party punch.
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This red wine punch recipe is a cross between sangría and a tropical rum cocktail--with Yellow Chartreuse and Grand Marnier.
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Lemonade for adults.
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Lamb ribs are marinated in a wine honey mixture that's a mashup of Middle Eastern and European flavors, then roasted until tender.
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My mother-in-law gave me this recipe over twenty four years ago. I use it frequently and someone always asks for it. A mixture of tangy ingredients, onion and brown sugar creates one tasty sauce! This will keep in the fridge for several weeks.
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Pork, liver, and potatoes are cooked in a tomato base to make a stew elegant enough for special occasions.
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Creamy coleslaw dressing gets lots of flavor from the addition of buttermilk, olive oil, celery seed, and lemon juice.
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This recipe makes twice as much dressing as you will need for the coleslaw. Keep the extra on hand for tossing with rice noodle salads, serving as a dip for crudités or spooning over broiled or sautéed fish. Recipe By: Grace Parisi Servi
cooking.nytimes.com
This nonalcoholic iced tea is made with fresh mint, basil and a simple syrup infused with chamomile flowers It is as cool and refreshing as an air-conditioned subway car after a long wait on the steamy platform.
Ingredients: mint, basil
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This lasagna was inspired by Guy's sister, Morgan, who was the only vegetarian in their house (and was also somewhat of a lasagna leftover thief!).