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With a sweet-hot sauce made from wasabi and honey.
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Ken Oringer often serves dip at winter tailgates because it travels well and is simple to eat (no plates or forks necessary).
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Italian butter beans are big and creamy, but if you can't find them, substitute any large white bean. Chef Annie Somerville lets the beans marinate in the dressing for at least a half-hour, so they're extra-flavorful.
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A tasty mix of chicken, garlic, mushrooms, and prosciutto tossed with bow tie pasta and a delicious Asiago cream sauce.
cooking.nytimes.com
This makes a delightful hors d’oeuvre, appetizer or even a light supper If you’re serving it as an hors d’oeuvre you can spoon it onto cucumber rounds, small endive leaves or toasted pita triangles The better the salmon, the better this will be (sashimi grade is the best).
cooking.nytimes.com
This simple Chinese method for steaming fish fillets on a plate yields remarkable results If you don’t have a steamer, use a large wok with a lid or a wide, deep skillet The untraditional pistachios add a pleasant nuttiness, but feel free to leave them out
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Lean pork chops and tender cauliflower florets in a creamy and lightly sweet curry sauce are served over piping hot rice.
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Heres an ideal warm-weather meal with the refreshing flavors of mint, orange, lemon, and cucumber.
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This white bean soup focuses on a few simple flavors. It makes great leftovers.
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For a perfectly simple dinner, serve this salmon with grilled or broil asparagus and a mix of California brown and wild rices. Developed by California Grown...