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Elegant. Garnish with a slice of lemon and a mint leaf.
cooking.nytimes.com
When it comes to short ribs, you have choices Boneless short ribs are easier to serve to a crowd and can be substituted pound for pound in your grandmother’s time-honored brisket recipe Bone-in short ribs require a very large pot and are somewhat more awkward to plate
cooking.nytimes.com
This recipe breaks the taboo of combining seafood and cheese This salad of blanched shrimp, new potatoes and crisp disks of sugar-snap peas is perfectly adequate It is vibrant from fresh mint, tangy from red-wine vinegar and mustard in the vinaigrette, sweet from the shrimp and earthy from the potatoes, but a few shards of young pecorino add the saline funk that brings this dish together
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Get Stuffed Grape Leaves Recipe from Food Network
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Get Stuffed Grape Leaves Recipe from Food Network
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Get Stuffed Grape Leaves Recipe from Food Network
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Get Cucumber-Mint Water Recipe from Food Network
Ingredients: cucumbers, sugar, juice
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Get Thai Scallops Recipe from Food Network
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Get Grilled Watermelon Sundae Recipe from Food Network
cooking.nytimes.com
Chefs have a way of taking the most humble ingredient and elevating it, which is what Andy Ticer and Michael Hudman of Hog & Hominy in Memphis did with sweet potatoes The trick is to confit thick slices slow in fat, which transforms the texture into silk They use pork fat at their restaurants, but home cooks can get a similar effect with olive oil seasoned with some bacon fat
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This zesty sparkling sangria features a gorgeous combination of seasonal pomegranate and orange spiked with ginger. You can even start this a day ahead to give...
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Watermelon, baby cucumbers, feta cheese, mint, and red onion are tossed together in this summer salad recipe.