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cooking.nytimes.com
Years ago, I found an intriguing recipe for a sauce similar to this one I loved it, but it wasn’t until I read Dara Goldstein’s “The Georgian Feast,” from which this recipe is adapted, that I realized this sweet, pungent sauce is a mainstay of Georgian national cuisine, often served with grilled meat, chicken or vegetables.
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Get Salmon Piccata Recipe from Food Network
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Get Shrimp and Kale Pitas Recipe from Food Network
cooking.nytimes.com
To make watermelon puree, put seedless chunks of watermelon in a blender and pulse, then push the puree through a mesh sieve to make it smoother (Cutting a whole watermelon might make your kitchen look like a Gallagher set, so it’s O.K to use precut watermelon from a supermarket.)
cooking.nytimes.com
This recipe is by William Grimes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Grilled Skirt Steak Gyros Recipe from Food Network
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Keep these around with some vodka for an instant cocktail hour.
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A hearty winter soup made with root vegetables such as parsnips, carrots, and onions, this dish is enriched by the earthy flavor of portobello and shiitake mushrooms, plus fresh garlic, thyme and tarragon.
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Get Toasted Coriander Spiced Red Snapper Recipe from Food Network
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This tartar sauce replaces pickles with fresh cucumbers, onion, and garlic.
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A recipe for grilled corn on the cob Latin-style.
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Toasted cashews and tender asparagus are mixed with seasoned jasmine rice and cooked pasta.