Total: 28 results found.
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Serves 4-6 • Photography by Nathan Beels
Created on 29 October 2018
Photography by Travis Hallmark. Serves 4-6
Created on 30 August 2017
Yields 1 quart By Kate Payne • Photography by Jo Ann Santangelo
Created on 24 October 2016
Serves 8 By Iliana de la Vega and Isabel Torrealba
Created on 21 October 2016
Makes roughly 4 quarts I first pickled prickly pear pads on a date. Even though the experience was more about getting to know the guy who pickled them with me, I did manage to learn a valuable thing: ...
Created on 19 May 2016
Serves 4. Zesty Greek vinaigrette and creamy cucumber tzatziki really make these burgers tasty. Before making the burgers, divide 8 tablespoons of crumbled feta into fourths. Also, prepare and chill ...
Created on 29 February 2016
Use this master recipe—making changes as needed for the other recipes listed in the story. When serving, offer additional condiments mentioned.
Created on 21 October 2015
Makes about 6 quarts.
Created on 21 October 2015
... way to rid your fingers of those stubborn layers of sticky soil. Dill is packed with skin-soothing vitamin A, and basil has many antibacterial, antibiotic and antifungal properties. Sea salt and pumpkin ...
Created on 26 August 2014
Courtesy of Chef Casey Wilcox of Justine's Brasserie
Created on 26 August 2014
Courtesy of April and Craig Collins Recommended paiting: 2012 Vietti Dolcetto d'Alba Tre Vigne
Created on 25 August 2014
Courtesy of Janelle Reynolds
Created on 25 August 2014
Courtesy of Lucinda Hutson This stew sings of springtime—fragrant lemon thyme mingles with rosemary, bay and dill around tender lamb simmered with artichoke hearts. Serve over rice, couscous or orzo, ...
Created on 27 February 2014
Serves 8 to 10 as an appetizer, or 6 to 8 as a side dish.
Created on 30 December 2013
Courtesy of Elif Selvili Photography by Whitney Arostegui Try this spread as an appetizer served with bread and olives. It can also be used as a garnish for meat or chicken dishes.
Created on 15 March 2013
Courtesy of Kate Payne Photography by Jo ann Santangelo 1 batch makes 1 pint.
Created on 25 November 2012
Courtesy of Diana Kennedy, author of Oaxaca al Gusto, published by University of Texas Press
Created on 09 December 2010