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This recipe is by Craig Claiborne and takes 1 hour 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Kiwi Vinaigrette 3 Kiwi peeled and chopped 3 TBLS orange juice 2-3 TBLS olive oil salt and black pepper to taste 1 TBLS rice vinegar ½ tsp Dijon mustard...
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Avocado and watermelon salad with a walnut oil-based vinaigrette is a delightfully different salad for summer picnics or a quick lunch.
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This dessert-inspired smoothie is nutritious and delicious!
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Get Egg-Stuffed Ravioli Recipe from Food Network
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These are made in muffin tins and are fun to whip up and to eat. A cumin and lemon-spiced egg mixture is stirred into spinach, ricotta, parmesan and cheddar cheese. Then this delicious batter is poured into the waiting pan and baked.
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The Indian classic of spiced spinach made with tofu and yogurt.
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Sophie Dahl fondly refers to this dish as Paris Mash because she used to make it in Paris while visiting an artist friend, Annie Morris.
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You dont need to make a special trip to the fish shop for smoked trout. The fish counter at most grocery stores will have it, vacuum-packed like many brands of bacon. We used plain smoked trout fillets, but the black-peppercorn type would be good,
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The roasting pan doubles as a pasta mixing pot.
cooking.nytimes.com
This salad is light but fulsome, a scoop of punched-up tuna paired with the summer's best greens and some carefully considered vegetables Serve a soft cow or goat's milk cheese on the side with some crusty bread and a crisp, chilled rosé to cut into it all The goal is this: On a sweltering night, dinner must leave enough room for fresh peaches and vanilla ice cream, a fitting reward for finishing your vegetables.