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Fernando López Velarde grills salmon until the fish is crackling-crisp, then tops it with a wonderfully bright pesto he makes with cilantro a staple of Mexican cuisine in place of the usual basil.
Fernando López Velarde grills salmon until the fish is crackling-crisp, then tops it with a wonderfully bright pesto he makes with cilantro a staple of Mexican cuisine in place of the usual basil.
cooking.nytimes.com
Boneless leg of lamb is a good choice because it is nicely suited to stuffing Most supermarkets and butchers carry already-boned leg of lamb, and if they don’t they’re capable of doing it for you quickly Toss on the persillade and fold one half of the meat on top of the other
Boneless leg of lamb is a good choice because it is nicely suited to stuffing Most supermarkets and butchers carry already-boned leg of lamb, and if they don’t they’re capable of doing it for you quickly Toss on the persillade and fold one half of the meat on top of the other
www.foodnetwork.com
Get Lemon Chicken and Shishito Pepper Kebabs Recipe from Food Network
Get Lemon Chicken and Shishito Pepper Kebabs Recipe from Food Network
www.allrecipes.com
This simple Vietnamese salad is great for a hot summer night. The tart flavors of the onion, lemon, and salt are offset by the cabbage and chicken.
This simple Vietnamese salad is great for a hot summer night. The tart flavors of the onion, lemon, and salt are offset by the cabbage and chicken.
cooking.nytimes.com
This is an easy recipe, and one that you can twist and tweak endlessly, depending on what food you have on hand The vegetable and the pasta shape don’t matter much And since you forgo the pork of a traditional carbonara, egg-friendly vegetarians will be happy
This is an easy recipe, and one that you can twist and tweak endlessly, depending on what food you have on hand The vegetable and the pasta shape don’t matter much And since you forgo the pork of a traditional carbonara, egg-friendly vegetarians will be happy
cooking.nytimes.com
This recipe is by Rena Coyle and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Rena Coyle and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Lemon lovers will request this sweet and tangy poke cake again and again.
Lemon lovers will request this sweet and tangy poke cake again and again.
www.delish.com
Because the best days start with fries.
Because the best days start with fries.
www.chowhound.com
A classic recipe for chicken fried steak with cream gravy.
A classic recipe for chicken fried steak with cream gravy.
www.delish.com
At Pizzeria Mozza, Joe Marcos makes this lemony salad with agretti, a naturally salty Adriatic green sold at L.A. farmers' markets. Watercress is delicious, too.
At Pizzeria Mozza, Joe Marcos makes this lemony salad with agretti, a naturally salty Adriatic green sold at L.A. farmers' markets. Watercress is delicious, too.
www.foodnetwork.com
Get Lamb Kebabs Recipe from Food Network
Get Lamb Kebabs Recipe from Food Network
cooking.nytimes.com
This recipe is by Mark Bittman and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Mark Bittman and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.