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This smoky eggplant dip is made with flavorful Japanese eggplants instead of the more common globe variety.
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A cool, slightly sweet drink for a hot afternoon combines cucumber juice, watermelon juice, and lime.
Ingredients: watermelon, cucumbers, fruit
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The ultimate in class and taste. Serve with sweetened whipped cream flavored with vanilla and Grand Marnier.
cooking.nytimes.com
You can make any soup with water instead of stock, but the soups that drive you wild usually have a beautiful stock as their base This is doubly true of bouillabaisse, which should start with a stock so delicious that you can barely imagine improving on it There are a few ways to do this: Grab fish bones when you see them, and make the stock incrementally
cooking.nytimes.com
A fish piccata of sorts, this dish is easy to make and the lemon-caper sauce marries well with delicate varieties like sole, fluke or flounder, as well as more robust fish like swordfish Start by laying fish fillets out in a baking dish and seasoning them with salt and pepper Finely chop some shallots and briefly cook them in a skillet before adding wine
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Because this is such a simple salad, all the ingredients should be top-quality. Spring for the best smoked salmon you can find.
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This celery margarita recipe combines celery juice, lime juice, silver tequila, and Lillet Blanc (Blonde) for a crisp and refreshing cocktail.
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Citrus fruit salad, perfect for winter citrus, pink grapefruit and navel oranges, sweetened with honey, seasoned with lime juice and cardamom.
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Fresh lemon juice, sugar and water come 'into the pink' with chilled cranberry juice.
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Make your own apricot jam with only three simple ingredients: apricots, lemon juice and sugar. Spread on a nice chunk of Italian bread for a sweet snack.
Ingredients: apricots, lemon juice, sugar
cooking.nytimes.com
High-quality gin, clementine orange juice and a generous splash of seltzer make this cocktail just the thing after a stressful day at the office.
Ingredients: sugar, gin, orange juice
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The best way to prepare delicious grape leaves, or yeb'r't in Arabic, as handed down by my grandmother from Aleppo, Syria as brought to the US in 1912.