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This recipe is by Elaine Louie and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Avocado, Cilantro and White Onion Salad Recipe from Food Network
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In this easy appetizer, much of the flavor comes from the meatballs rather than the accompanying piquant sauce -they 're enriched with real cream and savory onion-soup mix.
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Onigiri are Japanese rice balls. They're fun to make and are a staple of Japanese lunchboxes (bento).
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Great oysters are delicious "naked," as Island Creek founder Skip Bennett says, but sometimes chef Jeremy Sewall dresses them up with a mignonette (vinegar sauce) like this one, made with sparkling rosé.
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With a stovetop pressure cooker, this authentic Italian risotto with porcini mushrooms will be ready after just 4 minutes of cooking!
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Get New England Clam Chowder Kissed by Manhattan Recipe from Food Network
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A splash of white wine and a sprinkling of basil simmer right along with garlic, parsley and clams, enlivening the basic sauce for this delightful clam linguini.
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This spicy sushi roll, made with imitation crab, gets it's heat from togarashi, chili powder, and wasabi for a quick and easy Japanese-inspired dinner.
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This requisite seafood dish was served at the Obama inaugural luncheon.
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A vanilla ice cream pie with a homemade graham cracker crust is layered with fresh blueberries and strawberries for a delicious red, white and blue holiday dessert.