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cooking.nytimes.com
This recipe breaks the taboo of combining seafood and cheese This salad of blanched shrimp, new potatoes and crisp disks of sugar-snap peas is perfectly adequate It is vibrant from fresh mint, tangy from red-wine vinegar and mustard in the vinaigrette, sweet from the shrimp and earthy from the potatoes, but a few shards of young pecorino add the saline funk that brings this dish together
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Jicama, onion, bell peppers, and chile peppers are dressed simply in a simple vinegar, sugar, and salt mixture for this terrific Filipino salad.
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 5 hours 15 minutes, plus overnight seasoning. Tell us what you think of it at The New York Times - Dining - Food.
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Use the packet of turkey giblets from your whole turkey plus a cup of drippings to make a savory gravy thickened with a chopped hard-cooked egg.
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Get Fruit Salad Recipe from Food Network
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This delicious Japanese soup features with Shiitake mushrooms and tofu.
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This cocktail is the perfect remedy for cold winter nights. As featured at Upstairs at the Kimberly Hotel in NYC. www.upstairsnyc.com
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Extra tart cherry limeade. To reduce the tartness, stir in an additional bottle of lemon-lime soda.
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The comforting flavors of cinnamon and vanilla sugar are baked into this delicious and easy apple dessert.
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Oven-baked wedges of yam are served with a dip made with fat-free sour cream and seasoned with taco seasoning and paprika.