Search Results (12,921 found)
cooking.nytimes.com
Squeezing lemons and limes into watermelon juice and adding some seltzer produces a sparkling watermelon punch It’s a cut above lemonade Keep a pitcher of it on ice for summer afternoons.
Squeezing lemons and limes into watermelon juice and adding some seltzer produces a sparkling watermelon punch It’s a cut above lemonade Keep a pitcher of it on ice for summer afternoons.
www.delish.com
Thanks to walnuts and kale, this killer riff on pesto is anything but classic.
Thanks to walnuts and kale, this killer riff on pesto is anything but classic.
Ingredients:
kale, cloves, walnuts, lemon, squeeze lemon, parmesan, olive oil, sausage meat, spaghetti
www.chowhound.com
My variation on the classic cranberry and orange juice recipe. Click here for original recipe complete with pictures www.examiner.com/examiner/x-28794-Sacramento...
My variation on the classic cranberry and orange juice recipe. Click here for original recipe complete with pictures www.examiner.com/examiner/x-28794-Sacramento...
cooking.nytimes.com
In Italy, a favorite way to serve fresh small artichokes is raw, dressed with oil and lemon It couldn’t be a simpler presentation, and it’s sensational Slice the trimmed artichokes as thinly as possible, then season and toss with fruity extra-virgin olive oil and lemon juice
In Italy, a favorite way to serve fresh small artichokes is raw, dressed with oil and lemon It couldn’t be a simpler presentation, and it’s sensational Slice the trimmed artichokes as thinly as possible, then season and toss with fruity extra-virgin olive oil and lemon juice
www.simplyrecipes.com
Tarragon chicken salad with dried cranberries, celery, mayonnaise, and tarragon. Great for sandwiches!
Tarragon chicken salad with dried cranberries, celery, mayonnaise, and tarragon. Great for sandwiches!
www.delish.com
Marinated baby artichokes are not a staple of Turkish cuisine in the way that stuffed grape leaves are. But they are a favorite at Karaköy Lokantasi, owned by husband and wife Oral Kurt and Aylin Okutan.
Marinated baby artichokes are not a staple of Turkish cuisine in the way that stuffed grape leaves are. But they are a favorite at Karaköy Lokantasi, owned by husband and wife Oral Kurt and Aylin Okutan.
www.allrecipes.com
This is a rich pudding created by steaming suet, molasses, soured milk, baking soda, flour and raisins. It's served warm with a sauce of confectioners' sugar, an egg white and vanilla extract.
This is a rich pudding created by steaming suet, molasses, soured milk, baking soda, flour and raisins. It's served warm with a sauce of confectioners' sugar, an egg white and vanilla extract.
Ingredients:
milk, lemon juice, suet, molasses, baking soda, flour, raisins, egg white, confectioners sugar
www.allrecipes.com
Orange Frosting
Orange Frosting
www.simplyrecipes.com
Tomatillo salsa made with grilled tomatillos, grilled corn, jalapeño, onions, garlic
Tomatillo salsa made with grilled tomatillos, grilled corn, jalapeño, onions, garlic
Ingredients:
tomatillos, corn cobs, cilantro, cloves, lime juice, salt, cayenne, cumin, oregano, red onion
www.allrecipes.com
After having a similar salad at a restaurant I had to try to re-create it.
After having a similar salad at a restaurant I had to try to re-create it.
Ingredients:
romaine lettuce, balsamic vinaigrette, blue cheese, mangos, grapefruit, oranges, avocados, pistachios
cooking.nytimes.com
I call these seared ruby red grapefruit rounds “pancakes,” not because there is any batter involved, but because I serve them warm, with maple syrup that I spike with fresh ginger juice.
I call these seared ruby red grapefruit rounds “pancakes,” not because there is any batter involved, but because I serve them warm, with maple syrup that I spike with fresh ginger juice.
cooking.nytimes.com
I came across a grapefruit vinaigrette, served with stuffed beet greens, in Anya von Bremzen’s "The New Spanish Table" and have adapted it I loved the idea of this vinaigrette as an accompaniment to greens, such as chard or beet greens, but my favorite is broccoli
I came across a grapefruit vinaigrette, served with stuffed beet greens, in Anya von Bremzen’s "The New Spanish Table" and have adapted it I loved the idea of this vinaigrette as an accompaniment to greens, such as chard or beet greens, but my favorite is broccoli