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Sweet fruit is wonderfully accented by the tangy salad dressing. Add leftover cooked chicken or turkey and you've got a wonderful main dish salad.
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Get Salami Cups with Whipped Honey Ricotta and Fresh Figs Recipe from Food Network
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Shrimp, pineapple, bacon, cherry tomatoes, and mushrooms are skewered and grilled with a sweet and sour basting sauce for a tropical touch at any barbeque.
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Citrusy sweet with a hint of spice, this marinated chile-cilantro-lime chicken is an easy grilled main dish that's full of flavor.
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I created this out of what I had on hand and when I finally got the ingredients for the traditional bloody Mary, I liked this one better.
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This simple salad of romaine lettuce, ripe cherry tomatoes, red onion and tangy feta cheese is topped with a delectable lemon garlic dressing for a refreshing accompaniment to any Mediterranean or Middle Eastern meal.
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Fireball isn't just for drinking.
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Beaten egg whites are carefully folded into the lovely lime filling to create a light and airy texture. The pie is baked in a graham cracker crust, frozen and topped with freshly whipped cream just before serving.
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This dish is amazingly easy to make and the end result will just make you look super good! The secret of its great flavor is in the quality of the ingredients. It doesn't need much seasoning, for it would only disguise the flavor of this great combination of ingredients. Earth (potatoes, onions, roasted peppers), Sea (fresh salmon) and Fire (your favorite oven) make this a winning recipe that you all will love to try!
cooking.nytimes.com
Zucchini, not pasta, is the star of the show in this easy weeknight dish from Mark Bittman Six zucchinis, two tomatoes and one onion for a half pound of pasta make this a vegetable-rich tangle that makes worthy use of your farmers' market haul.
cooking.nytimes.com
Here is a recipe for a cold lobster appetizer or main course that Mark Bittman and I ginned up for a feast-in-a-day project for The Times’s Sunday Magazine in 2012 You boil the lobsters off and allow them to cool, then reduce the leftover stock to make a flavoring agent for mayonnaise Add some chopped lobster knuckles to that, and serve a dollop of it alongside the claw and tail meat, perhaps with herbs or a chopped salad
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Mango, strawberry, pineapple, and coconut give these blintzes with a creamy cheese filling lots of tropic-a-licious, fruity flair.