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cooking.nytimes.com
I’m convinced that parsley, used so abundantly in the cuisines of Greece, Turkey, the Middle East and North Africa, is one reason those diets are so healthy In addition to being an excellent source of vitamins A, C and K and a good source of iron and folate, it is rich in volatile oils (which give it its astringent flavor) and flavonoids The volatile oils contain components that have been shown to inhibit the activity of harmful elements in the body, and studies have attributed antioxidant properties to the flavonoids, particularly luteolin
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Marinated lamb chops are grilled and then topped with a wonderful tangy pomengranate-port reduction. Most impressive!
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Shrimp is marinated in lime juice, then mixed with tomato, cilantro, avocado, onion and a special sauce.
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Black beans add protein to this cucumber salad seasoned with orange marmalade, honey, cumin, and lemon juice.
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An easy marinade made with orange juice, olive oil, herbs, salt, and pepper compliments grilled tuna with its subtle orange flavor.
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You don't need an ice cream maker to make this easy low-sugar sherbet, flavored with orange juice, milk, and vanilla extract, at home.
Ingredients: orange juice, milk, vanilla
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This take on sangria made with frozen blueberries, grape juice, and a red Shiraz wine makes a sweet, refreshing drink on a hot afternoon.
Ingredients: blueberries, red wine, grape
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This butter tart recipe features a mixture of honey and brown sugar, with lemon juice for a little zing.
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When red tomatoes and ripe avocados are simply tossed with cilantro and fresh lime juice, their fresh flavors really shine.
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Pimento cheese spread and macaroni and cheese are both beloved Southern dishes; it's only natural to combine them. This super creamy cavatappi has a nice bite...
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Another sweet yeast bread, this version is nicely accented with lemon juice. Assistance from your bread machine simplifies the preparation.
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This simple, colorful, and refreshing fruit salad is a little tangy due to the use of mandarin oranges in juice.