Author: Bon Appétit Test Kitchen
Make and share this Steamed Rice With Coconut and Lemon recipe from Food.com.
Author: littleturtle
Author: Lou Lambert
This is NOT the salsa known as Pico de Gallo. From Elena's Secrets of Mexican Cooking. Posted for ZWT 5. There is a restaurant in Tucson, Arizona, Taqueria Pico de Gallo, that serves slices of watermelon,...
Author: Chocolatl
Make and share this Easy BBQ Grilled Salmon Teriyaki recipe from Food.com.
Author: Oolala
This recipe appeared in the local paper a few years ago and the original recipe came from a woman named Bulah Baker. It is fabulous.
Author: EggHeaven
This grand old American dessert is enormously popular down South for its clear, true sweetness (saved by the edginess of lemon) and its masterful contrast of textures. And somehow it is show-stopping (think...
Author: Lillian Chou
Author: Lauren Chattman
In this recipe, cauliflower's mild but distinct flavor is enhanced with a sauce comprising brown butter and roasted hazelnuts. Be sure to monitor the butter carefully: You'll want it to brown, but not...
Author: Manami
I found this recipe a while ago somewhere on the internet and just got around to trying it out over my Memorial day canning weekend! I have changed it a little bit and I think it turned out really great!...
Author: anonymous
Make and share this Asparagus, Halloumi and Pine Nut Salad recipe from Food.com.
Author: Rita1652
This is so quick to make, with a lot of flavor. I only made half the scallops (to serve two) but kept the sauce amount the same so it could also go over steamed asparagus and rice. I suggest skipping the...
Author: Vino Girl
SO many good hummus recipes--here is another! Note: lemons at room temperature produce more juice than cold lemons!
Author: Oolala
Recipe is from May S. Bsisu's cookbook, "The Arab Table". Serve with warm lentils with rice, grilled meats, or spoon onto falafel in place of the tomato and onion slices.
Author: blucoat
This is a wonderful combination of flavors and textures. Refreshing is the word that came to mind when I tasted this salad. I found this in a cookbook called, "Flavors of the Southwest." Note that refrigeration...
Author: Debloves2cook
Deliciously tender chorizo mixed in with preserved lemon couscous will make everyone's mouth water. Recipe courtesy Chuck Hughes
Author: Chuck Hughes
Persian mast-a yogurt condiment-can be mixed with shallots, beets, spinach, or, as in this recipe, with Persian cucumbers, mint, and dried rose petals.
Author: Andy Baraghani
Roasting a whole chicken quickly at high heat is optimal for the crispiest skin but risks overcooking the meat. This method of going low and slow is much gentler on the meat, keeping it juicy yet shreddable...
Author: Andy Baraghani
Savory Stir-fry using crisp, tart Granny Smith Apples Leave the peel on for texture and visual appeal. A Martin Yan Quick and Easy Recipe
Author: Cunuck
Use this vinaigrette for the salad that tops our Salad Pizza, to dress a pasta salad, or as a light marinade for fish or chicken.
Author: Eleni Theos Stelter
Shaping meatballs is too fussy for a weeknight meal. Instead, simply scatter this garam masala-spiced mixture onto a sheet pan and roast it along with carrots until both are golden brown and crispy-edged....
Author: Anna Stockwell
From Anne Gardon's "Preserving for All Seasons." I want to try this in the next year or so.
Author: JenSmith
Author: Bon Appétit Test Kitchen
Serve with cut up veggies or your favorite crackers! From Diabetic Living, Summer 2005. Very important to use fresh dairy ingredients for this recipe.
Author: COOKGIRl
From Susan Manlin Katzman, a free-lance food writer, St. Louis, MO. She got this recipe in 1987 from Tivoli restaurant which no longer exists. It was their signature dish and it won for best brunch dish...
Author: Oolala
Although I included this with my recipe for crab cakes, its many other uses get overlooked. The true garlic lover will use this with any kind of fish cakes or loaves, burgers, sandwiches, meatloaf, wings,...
Author: CountryLady
Another Monica Bhide recipe! We had the shrimp late last night and I woke up this morning wishing I had some more, they were so delicious! ;) I suggest that you make double the quantity and keep them ready...
Author: Manami