Author: Suzanne Goin
Author: Lourdes Castro
Author: Maggie Ruggiero
I made this up from things I had lying around one night. It's awesome on flank steak and I bet it would be just as good on any other type of steak.
Author: kitchengrrl
Author: Stephan Pyles
Colorful and zesty! I switched yellow grapefruit for pink. Pomelos are a good substitute, too! Prepare the salad dressing at least an hour in advance to allow the ingredients to marinate. From Bon Appetit...
Author: COOKGIRl
Make and share this Drunken Watermelon Salad recipe from Food.com.
Author: Mercy
Author: Lillian Chou
Author: Sarma Melngailis
Author: Carol Gilbert
Blood oranges are small, sweet, nearly seedless oranges with vivid bright red flesh. They have a slightly floral flavor with berry undertones. Blood oranges are in season from December to June and are...
Author: Pinay0618
Preheating the baking sheet will help the squash sizzle and sear as soon as it hits the pan rather than steam and stick.
Author: Christina Chaey
Adapted from the Dallas Morning News, a quite wonderful and very pretty salad. You can use regular grapefruits and oranges, but the red is SO charming on the plate. I like to use large shrimp, but any...
Author: Chef Kate
This cocktail recipe is halfway between a French 75 cocktail and a Negroni, made with gin, Campari, lemon juice, and Champagne.
Author: Gary Regan
Author: Jesus Gonzalez
Author: Lawrence Karol
The chicken and vegetables are strained out for a clear soup. If you'd like, save some chicken and vegetables to serve along with the matzo balls in the soup.
Author: Miriyam Glazer
Lightly scoring the fat cap across the top of the roast allows salt and flavors to penetrate even if you can't season it a day ahead.
Author: Chris Morocco
Author: Paul Grimes
A Sophisticated Fig jam enhanced with rosemary, studded with pine nut and laced with Grand Marnier.
Author: Rita1652
Author: Christine Swanson