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Hard boiled egg whites stuffed with artichoke heart tapenade and sprinkled with grated cooked egg yolks
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California restaurateur Trader Vic is credited with invention of the mai tai. He served the rum and juice cocktail to friends visiting from Tahiti, who exclaimed, 'Maita'i roa ae!' The term translates to 'very good' and the name mai tai stuck.
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In this Jerusalem artichoke recipe, crispy prosciutto and bright mint elevate this humble vegetable to side dish stardom.
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Recipe for Penne with Tuna, Plum Tomatoes, and Black Olives, as seen in the October 2009 issue of O, The Oprah Magazine.
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A spin on crab salad, these towers are dressed up with shrimp and tangerine.
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Get Low-Fat Clam Chowder Recipe from Food Network
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Get Beets With Creamy Balsamic Vinaigrette and Mint Recipe from Food Network
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Grilled Chicken with a Honey Mint Glaze! Such a simple way to take grilled chicken over the top.
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This recipe is by Mark Bittman and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: zucchini, olive oil, juice
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Get Grilled Swordfish with Lemon, Mint and Basil Recipe from Food Network
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A lemon-mint yogurt brings refreshing flavor to Chef John's red lentil soup that's so satisfying, it doesn't need meat.
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Get Rack of Lamb with Mint-Basil Pesto Recipe from Food Network