Search Results (6,283 found)
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Sweet dessert wine teams up with peaches, strawberries, mango, and pineapple chunks for a light-colored sangria with a tropical taste. Make it the day before--it's great on a hot day.
cooking.nytimes.com
If you haven't cooked a whole leg of lamb before, here is the place to start This is not a revolutionary recipe, but slathering on butter and (take our word for it) anchovies makes this version truly essential It is excellent for the Easter feast — lamb has ancient associations with springtime, and it pairs well with sharp spring vegetables like asparagus, dandelion greens and artichokes
www.chowhound.com
I've had a stinky cheese (a petit pont l'eveque), mostly eaten down to the rind, kicking around my refrigerator for a few weeks and wanted to get rid of it. Tonight...
cooking.nytimes.com
Back in 2012, Sam Sifton and Mark Bittman put together a feast for 15 The trick Get it done in eight hours
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This sweet and tangy summer salad of cucumber, cilantro, and peanuts with just a hint of heat is always a hit at picnics and potlucks.
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Orzo and zucchini are tossed with fresh basil and garlic for a refreshing salad perfect for outdoor dining.
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Enjoy this Chicken Vesuvio recipe with ingredients and easy step-by-step directions from Chowhound.
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Get Gamberi al Cioccolato: Shrimp with Chocolate Recipe from Food Network
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Get Mushroom Duxelle Recipe from Food Network
www.simplyrecipes.com
These baked scallops are so easy and delicious! First, simmer them with a little wine, and then briefly bake them with a creamy sauce.
cooking.nytimes.com
This recipe is by Julia Moskin and takes 30 minutes plus 30 minutes' resting. Tell us what you think of it at The New York Times - Dining - Food.
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Tzatziki is an awesome condiment that can be paired with a lot of different greek foods. I like it with a shish ka bobs or even stuffed tomatoes.