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cooking.nytimes.com
This recipe is by Sara Dickerman and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cold tomato vegetable soup, made with fresh, uncooked tomatoes, zucchini, cucumber, red bell pepper, celery, sweet onion, and garlic. Perfect for a hot summer day.
cooking.nytimes.com
Bitter herbs – the maror – are part of the Seder ritual, symbolizing the bitterness of slavery experienced by the Jews in Egypt Endive, romaine and chicory (for which I’ve substituted radicchio) are present on many Sephardic ritual platters, but often they also appear in salads served with the meal This can be served as a separate course or as a side dish.
cooking.nytimes.com
Steven Satterfield, an Atlanta chef with a deep love for green peanut oil, developed this recipe for a coming book on goobers from Short Stack Editions Green peanuts are nothing more than raw peanuts They have a fresh, vegetal flavor, and retain their greenness when cold-pressed into oil
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New world Chocolate Bark with semi-sweet chocolate, cinnamon, chili pepper, and toasted pumpkin seeds.
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Broccoli, snow peas, red onion, and bell pepper are stir-fried in sesame oil and seasoned with soy sauce and sesame seeds.
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Get Herb Smoked Pacific Salmon with Shaved Fennel and Dill Salad Recipe from Food Network
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Get Mexican Tortilla Pizzas with Chorizo Recipe from Food Network
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Traditional broccoli salad with the addition of red grapes, bacon, and sunflower seeds is a nice combination of sweet and savory and perfect for summer picnics.
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Pickle that big crop of zucchini in your late-summer garden with an easy, sweet, and tangy recipe that tastes like bread-and-butter pickles.
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This caraway rye bread, baked in the Dutch oven, is no-knead, no double rise, no-fail, and always a crowd-pleaser.