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This chili oil, a kind of rough harissa, made from mild dried New Mexican chilies, pounded garlic and chopped mint, has so much body and flavor it’s more salsa than sauce.
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This watermelon and strawberry salad is tossed with fresh mint and lavender creating a refreshing dish for summertime meals.
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Martha Stewart Living editor Lucinda Scala Quinn shares her recipe for baked artichoke hearts.
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Get Mixed Green Salad With Parmigiano Crisps Recipe from Food Network
cooking.nytimes.com
Nearly every little shop in Vietnam serves some version of this satisfying, simple dish Bowls of room-temperature rice noodles are festooned with wok-fried or grilled shrimp (or beef, pork or chicken), scented with lemongrass, splashed with a sweet-and-spicy dipping sauce, and then served with pickled vegetables and tender, aromatic herbs.
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A blend of cilantro, tarragon, basil, parsley, garlic, onion, lemon zest, paprika, and brown sugar make up this delicious DIY rustic chicken rub.
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Get Lemon Broiled Chicken with Bulgur Salad Recipe from Food Network
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Fresh corn kernels and onions are warmed in butter with a sprinkling of parsley. Garnish this sweet side salad with chives, and serve with your favorite steak hot off the grill!
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Get Basil Poached Shrimp Recipe from Food Network
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A rich pulled pork poutine recipe.
Ingredients: cheese curds, pork, gravy, parsley
cooking.nytimes.com
Tea made from dried limes makes an unusual and aromatic cocktail mixer.
Ingredients: mint leaves, dried lime, rum