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A salad, modeled on a traditional North African one, that is great for buffets The salad is modeled on a traditional North African salad of oranges, onions and olives I substitute thinly sliced fennel for the onions, and serve it over a bed of steamed couscous
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2 tablespoons extra-virgin olive oil 1 teaspoon kosher salt, plus additional for seasoning Freshly ground black pepper 1 clove garlic, chopped 1/2 large jalapeno...
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Branzino is baked whole with plenty of lemon, oregano, and white wine.
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This asparagus and snow pea salad recipe from Patricia Wells has fresh spring vegetables for a crunchy, hearty salad.
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This red wine punch recipe is a cross between sangría and a tropical rum cocktail--with Yellow Chartreuse and Grand Marnier.
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The rice soaks up the dressing as the salad sits, so if you make it more than half an hour ahead, it may dry out. In that case, just add some extra oil and lemon juice.
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Here's a bacon-flavored breakfast twist on the popular avocado toast -- measure ingredients carefully or just wing it. You can't go wrong!
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Shrimp is marinated in lime juice, then mixed with tomato, cilantro, avocado, onion and a special sauce.
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Salmon is baked with lemon and topped with a fruity salsa. Serve over rice.
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This is an easy to prepare spicy herb soup with lots of broth, flavor, and a little kick.
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Try this shrimp scampi recipe served over pasta or simply with fresh bread to sop up the tasty white wine sauce.
cooking.nytimes.com
This recipe is by Marian Burros and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.