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This psychedelic Mediterranean-inspired salad from chef Nick Korbee of Egg Shop in NYC, marries bright, fresh ingredients with sweet, earthy roasted beets and...
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This recipe is by Sara Dickerman and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A spicy sauce of tomatillos and plenty of cilantro makes this simple chicken dish an extra special. Leave the jalapeno seeds and ribs intact if you want a little more heat.
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All you need is a little lime juice, cilantro and chili pepper for this crabmeat tostada topping Corn makes a nice addition too, but at this time of year it will have to come from the freezer.
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Me and some friends at the Scrollbar on the IT-University in Copenhagen have come up with some game-related cocktail that I want to share here. Here are links...
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This recipe is by William Grimes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: lime, orange, lemon, sugar, water, mint leaves
cooking.nytimes.com
The intensely aromatic garlic and herb seasoning gives this pork roast outstanding flavor It is best seasoned a day in advance of cooking (or at least a few hours ahead), and the roast itself may be cooked up to a day before serving Served with a simple salad of fennel and green beans, it makes a perfect summer meal.
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As the title tells you, this pesto is made with green peas, as well as lemon juice, basil, garlic, and Parmesan cheese for a sweeter version of the classic sauce.
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Jamaica flowers and ginger make an exotic tropical tea.
Ingredients: water, ginger, sugar, lime juice
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Get Beef Short Rib and Egg Yolk Raviolo Recipe from Food Network