Search Results (454 found)
cooking.nytimes.com
Seaweed comes in many forms, and is used extensively in Japanese cuisine Most of us are familiar with the pressed sheets of nori that are wrapped around sushi, and kombu, the dark green algae that is simmered to make classic dashi broth Japanese groceries have a dizzying array of salt-packed specialty varieties, but many supermarkets and health-food stores sell packages of dried seaweed, which may be the most user-friendly
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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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Get Grilled Hamachi Collar with Ponzu Dipping Sauce Recipe from Food Network
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A very simple and quick Filipino dish. This is a sour broth soup with tilapia fish fillets. The flavor is sour but it actually enhances your appetite. This is considered comfort food in my house.
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A vegetarian Moroccan stew recipe similar to a tagine, with butternut squash, beets, chickpeas, and harissa served over couscous.
cooking.nytimes.com
Salty white cheese is a savory component that complements melon quite nicely This recipe calls for a mellow, ripe, densely textured variety, possibly as commonplace as cantaloupe or as exotic as a Galia or Charente melon Don’t use watermelon.
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Lend a taste of the tropical to the products of your summertime grilling efforts with this recipe for a fruity salsa with watermelon, mango, and pineapple.
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The unique combination of watermelon, cucumber, mint, cilantro, jalapeno, lime, and onion yields this spicy hot and sweet summer salsa.
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Cubes of watermelon and cherry tomato halves are tossed with crumbled feta cheese, basil, and lemon zest in this refreshing salad.
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Cubes of watermelon are tossed with handfuls of minced herbs, sliced onion, and feta cheese crumbles in this summer salad.
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Watermelon and strawberries give this lemonade a special taste that is deliciously refreshing.