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cooking.nytimes.com
Melon and cucumber are a marvelous combination, never more so than when ripe tomatoes provide a bridge between the two Parsley, mint and the refreshing bite of Champagne vinegar take the flavors even higher, making this salad both a perfect lunch or a fine start to a summer dinner.
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With tahini, lemon, and herbs.
cooking.nytimes.com
When you get your hands on ice-cold oysters straight from the Chesapeake Bay, it would be foolish to do anything beyond shuck and slurp But in the 19th century, oysters were so plentiful in eastern Virginia and Maryland that they burrowed their way into the region's cooking traditions Most were smoked and salted, roasted over fire, dropped into chowders and stews and used in stuffings
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 25 minutes plus weighting and refrigeration time (8-12 hrs). Tell us what you think of it at The New York Times - Dining - Food.
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Get Black Bean Soup (Sopa de Frijoles) Recipe from Food Network
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An easy recipe for mushroom melt sandwiches from DTLA Cheese in Los Angeles. You will need wild mushrooms, Taleggio cheese, and brioche slices.
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Tom Kha Gai is a tradition Thai soup containing a spicy coconut broth simmered with chicken, vegetables, and fresh basil.
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Smooth, ripe avocados taste great with the zip of pepper jack cheese.
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Mix up a tasty blend of spices and seasonings to make your own pickling spice mixture.
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Get Jerk Chicken Recipe from Food Network
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Get Edamame Hummus Recipe from Food Network
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This Thai-inspired dish is based loosely on gai pad grapao (ไก่ผัดกะเพรา, English: chicken with chillies and holy basil), but with the spiciness toned down and...