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cooking.nytimes.com
There are two proper ways to use garlic: pounding and blooming Pound raw garlic into a paste that dissolves into food, leaving behind only a faint rumor of its presence To cook garlic, sizzle but don't brown it before adding it to food — this is blooming, and it will tame garlic's raw fire
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Lightly seasoned chicken simmered for hours in Marsala wine sauce in a slow cooker is simply delicious!
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Get Sunny's Warm German Potato Salad Recipe from Food Network
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This chili seasoning features flour, chili powder, red pepper, onion, garlic and cumin.
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This linguine is a decadent yet simple pasta dish.
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Get Three Bean Salad Recipe from Food Network
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A delicate veal sausage packed with flavor—it beats store-bought every time.
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Get Grilled Oysters with Fra Diavolo Sauce Recipe from Food Network
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Avocado halves are filled with a delicious mixture of shrimp, crab, and cucumber. A wonderful beginning to a light lunch, or a great appetizer for an elegant dinner!
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An impressive, festive holiday entrée flavored with a mustard-herb marinade and served with sherry gravy.
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Marinating chickens overnight seasons them all the way through; grilling them under a brick makes the skin crisp.
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Cooked asparagus, diced English cucumber, and green onion are folded into long-grained rice and chilled. The dill/mustard vinaigrette is chilled as well. Just before serving, the dressing is folded into the rice salad and served in a bowl lined with lettuce leaves. Wonderful.