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This grilled chicken, known as dak gui, has a flavor reminiscent of teriyaki chicken but with a more complex slant.
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Bone-in lamb shanks are perfect for braising The marrow in the bones releases into the sauce, deepening its flavor, while the tough meat softens into perfect tenderness during the long, slow cooking In this recipe (very loosely based on a Georgian stew called chakapuli) the shanks are cooked with a prodigious amount of fresh herbs, adding fragrance and body
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A refreshing mix of crunchy cucumber and watermelon, tomato, and a little mint and ricotta salata cheese.
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Hummus is basically chickpea paste In this hummus recipe, adapted from "How to Cook Everything," tahini is essential, as are garlic and lemon But this dip is also flexible: cumin and pimentón are optional, as, again, are herbs or blends like za’atar.
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This fresh and bright Hawaiian ahi tuna salad can be served as an appetizer or a summer entree. It is traditionally made with a stringy seaweed called limu ogo and inamona, ground roasted kukui nuts.
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Get Summer Zucchini and Tomato Panzanella Salad Recipe from Food Network
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In this shakshuka variation by the San Francisco chef Mourad Lahlou, lamb and beef kefta (meatballs) are browned, then simmered in a spiced tomato-red pepper sauce Instead of the usual whole eggs poached in the sauce, Mr Lahlou adds only the yolks, which burst into a luscious orange sauce when tapped with a fork
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Watermelon, limeade, mint, and vodka are blended together creating a frosty alcoholic watermelon slush that is great for summer days.
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Get Stuffed Cherry Tomatoes Recipe from Food Network
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Get Non-Basil Pesto Recipe from Food Network
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An easy Thai chicken larb recipe with Sriracha, lime, and green beans from Jon Shook and Vinny Dotolo for Plated.