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A sophisticated riff on fruit salad with a honey, lemon zest, and dessert wine dressing.
Ingredients: dessert, honey, lemon, melon, blueberries
cooking.nytimes.com
This recipe is by Enid Nemy and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Ready in minutes, this light, no-cook soup from Chef Bremer is perfect for hot summer nights.
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Get Acorn Squash Agrodolce Recipe from Food Network
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Get Spanish Sangria Recipe from Food Network
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Get Vinegar Brined Baby Back Ribs Recipe from Food Network
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Smoky slices of grilled eggplant, zucchini, and green bell peppers marinated in balsamic vinegar and soy sauce make a terrific summer side dish.
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This is a dense sour rye loaf with potato flakes and caraway seeds that begs for a pile of pastrami and a smear of mustard.
cooking.nytimes.com
A good-tasting fruit vinegar can be the cooking medium for an entire dish For these ribs, adobo, the vinegar-laced national dish of the Philippines, is a delight.
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Fig jam is a perfect way to preserve a surfeit of this seductive fruit The added touch here, beyond the fruit, sugar and lemon juice, is the small amount of balsamic vinegar, which intensifies the sometimes elusive flavor of the figs This jam is wonderful stirred into plain yogurt.
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"If you have some potatoes, green beans, and cauliflower, you have a heck of a dish," says José Andrés.
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Get Mixed Green Salad With Parmigiano Crisps Recipe from Food Network