Content tagged with “July/August 1996”
Roasted Corn Salsa
Serve this salsa as a dip for chips or as a relish to accompany grilled pork tenderloin or chicken.
Aïoli is a Provençal classic usually served with fish or shellfish; it is also excellent on new potatoes, fresh...
Use this chipotle-spiced mayonnaise to dress chicken salad or a corn and red pepper salad. Or serve alongside sliced...
Canned clams stirred into prepared salsa is the perfect appetizer for unexpected company. Serve with tortilla chips or...
Roasted Red Pepper Spread
Spread this roasted red pepper mayonnaise on grilled chicken or grilled pork sandwiches. It is also quite good on...
Serve this saffron-infused mayonnaise with steamed asparagus or mussels or grilled seafood kebabs.
Cantaloupe Ice Pops
Finely slivered mint frozen inside these cantaloupe ice pops adds a delightfully pretty flair.
This curried mayonnaise is perfect in chicken or tuna salad, or try as a dip for sugar snap peas and cherry tomatoes.
Fresh Tuna Souvlaki
Lemon, garlic and oregano infuse this marinade with lots of authentic Greek flavor. Make it a meal: Serve with Cucumber...
A spicy hot salsa verde (tomatillo salsa) is a good foil for the sweetness of bananas.
Black Bean Salsa
To add a rich smokiness, use salsa flavored with chipotle peppers.
Try experimenting with this basic recipe by adding your favorite mix-ins--like pickle relish, finely chopped red bell...
Mix this zippy dressing with shredded napa cabbage for an Asian slaw, use it to dress a chicken or pasta salad or dip...
Start with your favorite prepared tomato salsa for this unique topping or dip.
For those who prefer creamy coleslaws to vinegary types, here's one that's rich-tasting with about a third of...
Fresh Mint Chutney
This tangy herb chutney is delicious with grilled salmon or lamb. For the best results, make it shortly before serving.