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Only slightly more involved than Andreas Viestad's simple tomato salad, this version is inspired by Middle Eastern cuisine. A sprinkling of toasted cumin seeds ground with salt gives the summery salad a warm depth of flavor.
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This punch a la romaine recipe is a classic palate cleanser made from lemon ice, rhum agricole, and champagne.
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Cucumbers blended with yogurt, garlic and lemon and chilled to make a cool dip.
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These easy drop cookies have a hint of lemon extract and nutmeg.
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The juice and zest of a lemon or lime brightens classic vinaigrette.
cooking.nytimes.com
Use king or sockeye salmon from a good source In either case, the fish must be spanking fresh Gravlax keeps for a week after curing; and, though it's not an ideal solution, you can successfully freeze gravlax for a few weeks.
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These stuffed pita are a great use for leftovers! I combined a couple of different recipes to come up with this mixture. The almonds and grapes really compliment the ham.
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Pineapple, mandarin oranges, bananas, and lemon pudding blend together in this refreshing fruit salad.
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"I grow zucchini and end up with so much of it," says Katie Lee. "Zucchini with lemon and mint is one of my favorite combos."
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This is a simple butter cake with almonds on bottom and dark rum sprinkled over the baked cake.
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This moist chocolate cake from my grandma is glazed with lemon icing in an unusually great combination.
cooking.nytimes.com
In this recipe, grapes take on a floral, caramelized flavor from fresh thyme and honey If your thyme is woody, discard the stems and just use the leaves If you don’t have an ice cream machine, the ice cream mixture can be placed directly in the freezer without churning