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cooking.nytimes.com
Dick Bridges, a Maine lobsterman, gave this recipe to The Times in 2007, and we've adapted it here It's a stew that's both humble and luxurious, making it the perfect dish to serve for a late-fall or winter dinner party.
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Get Halibut Puttanesca Recipe from Food Network
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This might sound like an odd combination, but it's classic and delicious! If served warm, the mint flavor will be less intense. For a more intense mint flavor...
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Get many tastes of summer in a single watermelon fruit salad, mixing strawberries, peaches, nectarines, pears, and grapes in a lemon and mint dressing.
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Hungarian hot peppers stuffed with a cream cheese mixture and Italian sausage.
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Hearty slow cooker soup recipe full of butternut squash, Italian sausage, spinach and small pasta.
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Balsamic vinegar adds a delicious zip to easy bruschetta.
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Recipe for Grilled Lobster with Charred Chili Sauce, as seen in the March 2009 issue of 'O, The Oprah Magazine.'
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California restaurateur Trader Vic is credited with invention of the mai tai. He served the rum and juice cocktail to friends visiting from Tahiti, who exclaimed, 'Maita'i roa ae!' The term translates to 'very good' and the name mai tai stuck.
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Such a refreshing salad and it holds nicely in the refrigerator if you want to make it ahead. Light and nutty bulgur is soaked in water until it 's fluffy and ready to be combined with parsley, mint, tomatoes, and a bit of oil and freshly squeezed lemon juice. Serves four.
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In this Jerusalem artichoke recipe, crispy prosciutto and bright mint elevate this humble vegetable to side dish stardom.