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In all of American cooking there is probably no term less meaningful than “salad.” I’m racking my brain for a way to narrow the definition, but the best I can do is a dictionary-like “mixture of food, usually cold or at room temperature, with some kind of dressing.” That’s not saying much, but it opens a world of opportunities, especially when the base ingredient is rice, which offers a far wider variety of flavors and textures than any other grain.
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Leg of lamb, scented with spices and stuffed with onion and garlic before being slow-roasted on the grill, is accompanied by plum-ginger chutney.
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This dish combines the taste of the Mediterranean with the great burger flavor of Morningstar Farms® Grillers® Original.
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Cranberry juice and spiced rum make a cocktail fitting for Thanksgiving or any time of year.
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This spring pasta recipe comes from Martha Stewart Living reader Allison Stockman in London.
cooking.nytimes.com
The important thing for this dish is to have good, sweet, ripe watermelon that is firm enough to retain its shape once cubed, as well as good-quality pancetta, cut thick enough so that you can cube it to match the shape of the melon Don’t use prepackaged pancetta or have it sliced into paper-thin wisps Also important is to use good chicken stock
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Get Tartar de Kamaji Recipe from Food Network
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Give your tabbouleh salad a refreshing, gluten-free twist by using this recipe that calls for quinoa, currants, almonds, and lime juice.
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A zesty Mediterranean soup for hot summer nights.
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Bartender and mixologist Jose Torrella has designed the Latin-inspired Holiday Mojito to light up the season.
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Celebrate St. Patrick's Day with a green milkshake topped with green decorator sugar for a festive treat.
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Get Bobby's Signature Mojito Recipe from Food Network