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cooking.nytimes.com
Socca is street food in Nice, in the South of France This Los Angeles version, served at the restaurant Sqirl, makes it a meal by adding shredded vegetables to the chickpea pancake and tops it with greens and creamy labneh This recipe calls for carrots, winter squash (Sqirl generally uses kabocha) or zucchini — pick one and proceed
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Peach, guava, and pineapple juice topped off with ginger beer.
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The grilled scallions are a game changer.
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Get Quick Sour Cream Ice Cream Recipe from Food Network
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Easier than jam, this compote recipe made with rhubarb, strawberries, orange juice, lemongrass, and vanilla is ready in 30 minutes.
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Strawberries and fresh basil are smashed together until fragrant in this bourbon-based cocktail perfect for summer.
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Strawberry turns out to be one of the more difficult jams to make It’s often runny But if you just add a kiwi, packed with natural pectin, it will make any jam gel
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Strawberries as shot glasses = genius.
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Store-bought puff pastry = best cherry pie shortcut ever.
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Get Blue Cheese Dressing Recipe from Food Network
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Whiskey, lemon juice and simple syrup are served ice cold garnished with a maraschino cherry. If it's not made from scratch, it ain't a Whiskey Sour.
Ingredients: syrup, lemon juice, whiskey, cherries
cooking.nytimes.com
I was going to call this a barley salad with parsley, dill and hazelnuts, but it is really a parsley salad, like a Middle Eastern tabbouleh The relatively small amount of barley contributes substance and a wonderful chewy texture, as do the hazelnuts I prefer it on the lemony side so I use 3 tablespoons lemon juice, but I’ve given you a range.