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cooking.nytimes.com
Caesar salad, done right, is a bowl full of contrasts: cool, watery leaves against dry, crunchy croutons; sharp lemon against rich cheese, and biting garlic against soothing egg Most recipes focus on flavor; this one also unlocks the Caesar's secrets of temperature, texture, heat and umami Kale and romaine make an ideal combination of greens, but all romaine or all kale is fine: just stay away from tender, wilting leaves like mesclun and Bibb lettuce
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Who knew guac and grilled cheese were meant to be together?
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A little char goes a long way with these sticky-and-sweet chicken thighs and seared brussels sprouts.
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An easy, versatile marinade made with yogurt, curry powder, and cilantro that complements chicken, lamb, and fish.
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These bars are a cross between lemon squares and lemon cheesecake, complete with a graham cracker crust and creamy lemon layer.
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If you like it hot, this smoky guac is for you.
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A hint of thyme adds an earthiness that balances the sweetness of the figs and the rum in this pretty, easy-sipping cocktail.
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This recipe is probably not going to win any throwdowns against the Yucatan's pit masters... but it is a great introduction to a very likeable Regional Mexican...
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The perfect summer salad of fresh pineapple and ripe avocado to go with your favorite grilled recipes, or serve it with chips as a spicy salsa.
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Peach curd uses similar ingredients to lemon curd with the addition of rose water for a delightful topping for scones or toast.
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Tofu is blended until smooth to create this vegan alternative to cheesecake.
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A fruity wine cocktail to cool you off on a hot summer day.