Search Results (1,338 found)
cooking.nytimes.com
The dark, soft fruits of late summer bake quickly and compatibly with this pastry, and here, Parmesan cream adds depth to the sweetness of ripe figs These are generous portions, about five inches across, for ease of handling, baking and presentation (and sorely tempting to eat in one sitting).
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The Vietnamese accents here come from Sriracha (Southeast Asian chile sauce) and sweet-salty pickled onions.
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This Propeller cocktail recipe uses vodka instead of gin in a mash-up of the classic Aviation and Last Word cocktails.
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Chef John uses rice paper wrappers and ingredients he has on hand--cooked chicken, bell peppers, English cucumbers, carrots, and fresh herbs--to make his versatile spring rolls.
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Great Greek-style chicken pitas, seasoned with oregano and lemon pepper, served with homemade yogurt sauce.
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A recipe for a cocktail served at Trick Dog, a Bon Vivants bar in San Francisco.
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Include only the most important flavors in a dish if you're looking for a way to simplify it.
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This is a chopped salad with lots of tomatoes, onions, cucumbers and peppers. Fresh parsley, basil and garlic are folded in and just a hint of vinegar is splashed on to give it some bite. Chill and the flavors pop out. Six generous servings.
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This is a simple recipe for tasty bread-and-butter pickle chips.
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This tangy, lemony toasted bread salad is very refreshing on a hot summer's day!
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This Italian-inspired pasta salad with zesty peppers, briny olives, grape tomatoes, and a creamy dressing is a flavorful favorite.