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cooking.nytimes.com
Brian Bistrong, the chef of the clubby TriBeCa restaurant the Harrison, ushers in spring with lamb cooked to a perfect pink and fork-mashed peas that have been simmered in pan drippings and tossed with torn mint leaves Add a pile of potatoes roasted with rosemary and garlic for a meal that couldn't be more simple, or sublime And if your carving skills are shaky, practice on a cantaloupe.
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Get Grilled Honey Glazed Chicken with Green Pea and Mint Sauce Recipe from Food Network
cooking.nytimes.com
This easy, beautiful purée makes a nice Thanksgiving opener, with the added benefit of extra doses of vitamin A, vitamin C, potassium and fiber If you’re looking to get ahead with your meal, you can make this dish up to two days ahead of the big day.
cooking.nytimes.com
This recipe is by Alice Hart and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Rack of Lamb with Herb Crust and Mint-Basil Pesto Recipe from Food Network
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Get Hilopites: Egg Pasta with Fava Bean, Feta and Mint Stuffing Recipe from Food Network
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Hearty burgers get a healthy makeover with canned lentils. Spread on a tangy yogurt-mint sauce, and serve a zesty carrot salad on the side.
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Get Grilled Red Onion and Cucumber Salad with Yogurt-Mint Dressing Recipe from Food Network
cooking.nytimes.com
At his Succotash restaurants, Edward Lee serves this dish with pickled scuppernongs, a Southern variety of grape You can serve it as is or add pickled red grapes or fresh, halved grapes for a punch of sweetness.
www.allrecipes.com
Blending a banana with crushed ice, lemon juice, and lime juice makes a quick, slightly bitter, and refreshing drink.
Ingredients: ice, banana, lime, lemon, coconut, cherries
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Get Raspberry-Lime Gin and Tonic Recipe from Food Network
Ingredients: raspberries, gin, lime juice
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Combine silver rum and raspberry vodka with fresh berries, lime juice, and mint leaves to make this raspberry mojito at your next home happy hour!