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Get Glazed Short Rib Crostini Stack Recipe from Food Network
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To reduce the amount of butter and cream in his dishes, the chef Michel Richard works with three elements: reductions or concentrations, sauces or juices; crusts to keep food moist; and firecrackers, the crunch from oven-dried vegetables and fruits.
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Gail Simmons amps up the broth with soy sauce, rice wine vinegar, ginger, and garlic and uses white-rice noodles instead of black (they're easier to find), cooked briefly to keep their texture firm.
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A California roll is a fresh take on traditional Japanese rice rolls. Filled with avocado, crab, and cucumber, it's fresh and crunchy and makes a filling meal. You can use real or imitation crab.
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Get Cucumber-Dill Marinade with Grilled Lamb Kebabs Recipe from Food Network
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Red cabbage, green onion, mandarin oranges, dried cranberries, and pine nuts make up an interesting and colorful salad.
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Red jalapeno peppers are marinated then stuffed with cheese and served. Savory and spicy, these hot little appetizers are sure to make your mouth water and have you wanting more.
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Get Ham Georgia with Peach Garnish Recipe from Food Network
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Shredded buffalo seasoned chicken is wrapped in phyllo dough and baked until crisp and flaky. Serve with blue cheese dressing for dipping.
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Onions are caramelized and blended with paprika and rye bread in this delicious sauce. When we were little my Oma would serve this sauce over either pork or beef.
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Baste your salmon or chicken with this sweet, bourbon-based sauce.
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Get Tuscan Kale Salad with Anchovy Dressing Recipe from Food Network