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cooking.nytimes.com
In this supremely summery taco recipe, chile-rubbed grilled steak is topped with a spicy tomato-avocado salsa before being rolled into warm corn tortillas Grilling the onions, garlic and jalapeño for the salsa adds a concentrated sweetness, while lime zest keeps everything sharp and bright If you don’t have access to a grill, feel free to use your broiler.
www.allrecipes.com
Celery, carrots, and bell peppers add plenty of crunch and color to this tasty potato salad.
cooking.nytimes.com
In Turkey, okra is often stewed with lamb or chicken I liked this dish so much that I made it twice in one week, the second time for a big dinner party It’s adapted from Ghillie Basan’s recipe in “Classic Turkish Cooking.”
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This is comfort food at its best. My Granny makes it for me frequently when I visit. The sauce is good and thick. Serve with corn muffins.
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Shredded leftover turkey is cooked with tomatoes and green chiles, spiced with cayenne and cumin and finished off with fresh avocado and dried cilantro for a zesty, unusual soup.
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A satisfying salad by Jody Adams, chef-owner of Rialto Restaurant + Bar in Cambridge, Massachusetts.
cooking.nytimes.com
Even avowed okra-phobes love this salad, which is seasoned with a warm and earthy Moroccan spice blend The okra cooks for only 2 minutes in salted water, and the resulting flavor and texture are somewhat reminiscent of asparagus The salad tastes best at room temperature.
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Get Blueberry-Lemon Cheese Blintzes Recipe from Food Network
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This big, juicy chicken is roasted with a mix of sage, orange zest, fennel seed, and butter rubbed under the skin.
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Filled with a fluffy cream cheese layer and topped with tart raspberry jam, this no-bake pie is the perfect way to end a summer meal.
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Get Teriyaki Chicken Wings With Sesame And Cilantro Recipe from Food Network
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This classic summer soup gets an awesome upgrade with grilled shrimp and creamy avocado.