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cooking.nytimes.com
This simple, refreshing gazpacho-like chilled soup depends on the sweetness of the watermelon, tempered by the addition of olive oil, vinegar, lime juice and salt, to create the perfect balance of flavors A little spiciness in the form of cayenne or crushed red pepper is welcome, too, as is an extra squeeze of lime juice at the table.
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This is the perfect salad for people who love blue cheese: Laura Werlin whisks some cheese into the vinaigrette, then sprinkles more on top of the salad before serving.
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Get Duck a l'Orange Recipe from Food Network
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In addition to the protein and other nutrients present in quinoa, red quinoa also has antioxidant-rich phytonutrients called anthocyanins present in the red pigment If you want a prettier, more intensely flavored cauliflower, take the extra step of roasting it (see variation below).
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Get Argentinean Beef Skewers with Chimichurri Recipe from Food Network
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This quick chicken stir-fry has plenty of broccoli, bell pepper, and zucchini. Serve with rice to soak up all the delicious sauce.
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Get Whole-Wheat Pasta with Broccolini and Feta Recipe from Food Network
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This recipe came to The Times from the chef Chris Schlesinger, who participates in a sort of paella contest on Cape Cod every year His secret weapon, a deeply flavored slurry of sherry, saffron and other spices, is included here, and don’t leave it out Like all paellas, this dish takes some preparation and time, but is wildly impressive once it reaches the table.
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In this non-traditional steak sandwich, the steak is cut into thick strips, so we're able to get a nice sear on the outside without having to worry about the inside overcooking.
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This recipe comes from a feast that Mark Bittman and Sam Sifton prepared in Charleston, S.C These biscuits are topped with a dollop of a mayonnaise that David Chang serves at Momofuku Ssam Bar in New York.
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Get Grilled Abalone Steak and Fruit Skewers Recipe from Food Network