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cooking.nytimes.com
This recipe appeared in The Times in an article titled “Women Here and There — Their Frills and Fancies” in 1900 It's not meant for salads, but for summer drinks like shrubs You may halve or quarter the recipe
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Watermelon and cucumbers are tossed in a light dressing made with seasoned rice vinegar, white wine vinegar, and lime juice for a refreshing summer salad.
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A different version of the commonly seen appetizer of scallops wrapped in bacon. Using prosciutto allows for the subtle flavors of this meat to come through without overpowering the wonderful flavor of the scallops. I serve this for guests as an appetizer and people love it. It can be made into a main course dish by increasing the portion for each person.
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This sandwich, our take on the French pan bagnat, is perfect for outdoor eating. Its flavor improves when you make it ahead.
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Get Farro with Coarse Pesto Recipe from Food Network
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Get Pork Medallions with Beans and Rice and Mushy Peas Recipe from Food Network
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Get Spicy Mussels with Chorizo and Wine Recipe from Food Network
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Wine is combined with sugar and lime juice in an ice cream maker, creating boozy wine slushies for summertime barbeques.
Ingredients: water, sugar, lime
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This is a super quick, super easy recipe that is sure to please. Tilapia fillets are easy to cook on the grill in a foil bag.
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Serve these deliciously savory pork meatballs in a delicate white wine sauce over rice.
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Get Baked Halibut with Wine and Herbs Recipe from Food Network
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Get Summer Fruit with Wine and Mint Recipe from Food Network