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A vegan rice sushi roll has an outside layer of sesame seeds, a layer of seasoned rice, and a filling of avocado, zucchini, cucumber, and green pepper.
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More than one tradition is at work here. Dill and cucumber, mated in several cuisines, unite in a Greek-inspired salad, while salmon and dill are a typical Scandinavian pairing.
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The Vietnamese accents here come from Sriracha (Southeast Asian chile sauce) and sweet-salty pickled onions.
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This Propeller cocktail recipe uses vodka instead of gin in a mash-up of the classic Aviation and Last Word cocktails.
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Use your leftover Easter eggs to make a simple, fresh egg salad. The recipe only asks for 4 ingredients plus salt and pepper.
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Known for his seafood dishes, Chef Deletrain adds shrimp to this light, summery, tomato-based gazpacho.
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This is a simple cold German potato salad made with a creamy dressing, hard-cooked eggs and hot dogs. Great for a summer picnic.
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Tahini is a sesame seed-based condiment used in Middle Eastern cooking; it has a rich, distinct flavour and is perfect for thickening dressings.
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A recipe for a cocktail served at Trick Dog, a Bon Vivants bar in San Francisco.
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Crispy fresh broccoli, carrots, celery and cucumber go for a festive toss with pasta, creamy salad dressing and a happy sprinkling of dill to make a delightful, chilled summer salad.
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This recipe is inspired by my first CSA share of the summer season, fresh vegetables in a light dressing.
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This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.