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A refreshing pisco cocktail recipe made with muddled chunks of fresh lime and orange.
Ingredients: orange, lime, pisco
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Sliced onions and fennel, slowly cooked until lightly browned, tossed with Parmesan, lemon, and parsley.
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This recipe is by Peter Meehan. Tell us what you think of it at The New York Times - Dining - Food.
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Brussels sprouts, carrots, and garbanzo beans simmered with soy milk, tamari, and garlic, are tossed with basmati rice and spooned into baked butternut squash. A delicious vegetarian and vegan main dish.
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Get Yucca Hash Browns with Bacon, Onion and Lime-Cilantro Mojo Recipe from Food Network
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Get Virginia's Cuban Garlic Chicken Recipe from Food Network
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This might be the most refreshing cocktail on the planet.
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Slices of fresh ginger and bay leaves season this chicken stock to use as a base for soups and sauces.
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Get Chicken Tostada with Corn, Pickled Jalapenos and Black Beans Recipe from Food Network
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Chopped jalapeno peppers provide some heat to this classic avocado salsa.
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Fresh leeks, olive oil, chicken broth, and sweet, crisp sugar snap peas make this appealing and elegant cold soup perfect for starting off a summer meal.
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Cod fillets cooked in a pungent tomato sauce with green olives and marinated, pickled vegetables. Jumbo shrimp may be added at the same time as the fish for an even more delicious and impressive meal.