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cooking.nytimes.com
We think of tabbouleh as a bulgur salad with lots of parsley and mint But real Lebanese tabbouleh is a lemony herb salad with a little bit of fine bulgur, an edible garden that you can scoop up with romaine lettuce heart leaves or simply eat with a fork.
cooking.nytimes.com
This recipe is by Sara Dickerman and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Lightly roasted tomatillos give a smoky taste to this spicy green salsa. Remove the seeds and ribs of the peppers for a milder version.
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 25 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe for green pea soup (also called English pea soup) combines bright, sweet shelling peas with a bold veggie broth.
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Get Mexican Frittata Recipe from Food Network
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The name of this salad sums it upboiled shrimp, a gutsy dressing, and tender greens. Mild Boston lettuce wouldnt usually support such a bold dressing, but here it works.
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Get Front Nine Fruit Salad Recipe from Food Network
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The name literally means 'hot as a dogs nose'. My Yucatecan style recipe is a 'happy medium' derived from others published by well known Mexican cook book authors...
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This refreshing recipe is great for a hot summer day! White albacore tuna, onion, and corn are mixed with the flavors of lime, cilantro, and piquant hot sauce. Serve on a tostada or in a taco shell!