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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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A whole roasted chicken recipe made with an Indian-inspired marinade.
cooking.nytimes.com
This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
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Crab mango salad with avocado! Dungeness crab lump meat gently folded with cilantro, lime, avocado and mango. Served with a citrus mango sauce.
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Get Halibut Ceviche Recipe from Food Network
cooking.nytimes.com
Everyone loves calamari, but grilling is an easy, delicious alternative to frying Grill the squid whole, then slice it into rings to serve warm or at room temperature, dressed with an assertive vinaigrette — in this case, with ginger, hot pepper, sesame oil and scallions Cooking over hot coals adds a smoky note, but a stovetop grill works well, too
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Asian flavors dominate this version of chicken noodle soup.
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A refreshing drink on a hot day. Lime juice and water, sweetened with sugar and honey.
Ingredients: lime juice, water, sugar, honey
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Get Brown Sugar Skirt Steak Recipe from Food Network
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Get Cucumber Cocktail Recipe from Food Network
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Get Clementine Cosmo Recipe from Food Network