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A healthy halibut ceviche recipe with fresh tomatillos, avocado, a jalapeño pepper, green olives, onion, and cilantro.
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For those interactive group-gathering festive meals that first come to mind — fondue, say, or raclette — you either have to maintain a giant heated stone by an even larger roaring fire or a balance a pot of boiling oil, molten cheese or finicky chocolate over a live flame Le grand aioli, by contrast, is a distinctly relaxing, convivial and participatory group meal that requires no dangerous apparatus: It’s just a vivid spread of vegetables, simply cooked, and a few pieces of steamed seafood to go with the large quantity of rather garlicky mayonnaise Since the meal is served at room temperature – neither hot nor cold – it is one of those exceedingly-gentle-on-the-cook meals for which you can just sit down and stay down
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Get Passion Fruit Martini Recipe from Food Network
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This inspired version of a Caesar dressing is bursting with flavor. Minced garlic, dry mustard powder, hot pepper sauce, and cayenne give this dressing a unique zip.
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In this simple preparation, baked flounder fillets take on a delicious Italian-inspired flavor.
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A summery herbed butter.
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This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
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Get Cactus Pear Fizz Recipe from Food Network
Ingredients: cactus, orange juice, lime juice
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Get Cactus Pear Fizz Recipe from Food Network
Ingredients: cactus, orange juice, lime juice
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Starting with dried chickpeas instead of canned ones makes all the difference in this citrusy side dish. Although soaking and cooking the chickpeas takes a bit more time, the effort is minimal.
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Green chicken is the dish that has originated from the Nilgiri regions of South India. This dish is one of our family favourites and I am so thrilled to share...