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cooking.nytimes.com
Depending on your appetite, this variation on a classic Caesar salad with grilled chicken makes an excellent first-course or a full-on meal Hitting the lettuce with a little fire is an unexpectedly brilliant trick; the green leaves char and crisp and the insides become slightly tender, but you still get the satisfying crunch everyone loves about romaine If you're a pescatarian, try it with grilled tuna, salmon or scallops.
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A sangría recipe using grilled grapes, oranges, lemons, and apples mixed with red wine, brandy, and sparkling wine, for a cocktail that’s excellent for parties.
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Get Sunny's Root Beer BBQ Wings Recipe from Food Network
cooking.nytimes.com
Bobby Flay's restaurants have traditionally centered on the cuisine of the Southwest or of Spain The menu of his new restaurant, Gato, will encompass regions around the Mediterranean — Spain, yes, but Italy, Provence, Greece, North Africa “Lots of citrus," he said, like the Meyer lemon in this recipe for crushed potatoes
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Kid pleasing and fast, these fish tacos are a delicious and refreshing dinner!
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All of the recipes I see for Bearnaise call for a double boiler and seem too complicated. This is a very simple method that I have used dozens of times to turn...
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Get Passion Fruit Ice Cream with Rum-Vanilla Caramel Sauce Recipe from Food Network
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A sweet lemon glaze is spread over these blueberry cupcakes as they bake, creating a unique topping with an interesting crunch.
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Get Simple White Bean Caesar with Herb Garlic Bread Recipe from Food Network
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This dish is all about a tasty marinade that turns plain chicken breasts into a tender and juicy creation that tastes like citrus and spice.
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Chris Kronner created this salad with ingredients from Scribe's garden. It offers an amazing array of flavors: sweet roasted broccoli, bitter escarole, salty anchovies, sharp cheese.
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Thin slices of salmon lounge in a citrus, cilantro and garlic marinade for four hours before being served with chips, rice or tortillas as a salmon ceviche.