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cooking.nytimes.com
This recipe for rotkraut, a tart dish of pickled red cabbage simmered with warm spices in a dry red wine, came to The Times from Debbie Himmler of Cincinnati The dish, a nod to her grandparents’ German heritage, makes regular appearances on her family’s Thanksgiving table, but can be served year round It’s best prepared a day or two ahead, and also freezes well — a real boon if you’re planning a big meal
cooking.nytimes.com
At our farmers’ market we picked up a dozen ears of corn for a weekend barbecue With several ears left over, I repurposed the corn as the starting point for two salads One emphasized cherry tomatoes, the other Italian parsley, both in plentiful supply at the farmers’ market.
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Get Lamb Chops with Mint and Mustard Dipping Sauce Recipe from Food Network
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Garden-fresh zucchini and tomatoes make a beautiful pasta, perfect for a warm summer night's dinner.
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A classic egg salad sandwich topped with crispy bacon and served on rich brioche.
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Fresh green beans, blanched and toss with a balsamic vinaigrette, red onions, basil, and Parmesan.
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Get Red Cabbage Slaw Recipe from Food Network
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Grilled fresh sweet corn combines with chopped tomatoes, avocado, and cilantro in a light vinaigrette dressing.
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Sauteed kale with apples and onion is a quick and easy side dish that adds a nice green color to any dinner plate.
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Get Asparagus and Mozzarella Salad Recipe from Food Network
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A salsa recipe inspired by San Francisco's Papalote Mexican Grill with chiles, tomatoes, and pumpkin seeds.
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Get Zucchini and Carrot a Scapece Recipe from Food Network