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cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This refreshing soup originates from Spain and is served ice cold. The base of the soup is made with fresh tomatoes, cucumber and peppers. For a smoother soup, puree more than half of the vegetables. If you prefer it chunky - don't puree them at all. It's even better if you can leave this soup overnight to allow the flavors to develop.
www.delish.com
Recipe for Red, White, and Green Salad, as seen in the November 2005 issue of 'O, The Oprah Magazine.'
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This recipe by Rachael Ray can be made either into a loaf or muffins, depending on your mood.
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Get those lamb chops ready for grilling with a tangy tarragon marinade!
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An antioxidant powerhouse that tastes incredible. The contrast between the sweet wild blueberries and tartness of the onions, peppers and tomatoes, makes this a great dish on its own with tortilla chips or served alongside beef or chicken.
www.chowhound.com
caesar dressing can be a tasty and tangy way to spice up nearly any dish, but most versions contain at least one non-vegan ingredient, be it parmesan cheese...
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Because this is such a simple salad, all the ingredients should be top-quality. Spring for the best smoked salmon you can find.
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Get Grilled Squid with Chamomayo Recipe from Food Network
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Crispy fried plantains. A plantain is a very firm banana. Serve as side dish with your meal or as appetizers.
Ingredients: oil, green plantain, water
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Chocolate cookies coated in confectioners' sugar...very good!