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cooking.nytimes.com
This recipe came to The Times from the chef Chris Schlesinger, who participates in a sort of paella contest on Cape Cod every year His secret weapon, a deeply flavored slurry of sherry, saffron and other spices, is included here, and don’t leave it out Like all paellas, this dish takes some preparation and time, but is wildly impressive once it reaches the table.
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Get "Sea and Be Seen": A Trio of Spiny Tail Lobster and Alligator Pear Salad, Crispy Rock Shrimp, and a Daiquiri Shot Recipe from Food Network
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Get Tequila-Marinated Shrimp Pizza with Chorizo, Onions, Bell Peppers, and Cilantro Pesto Recipe from Food Network
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Baked spaghetti squash topped with a spicy sauce with ground turkey, black beans, tomatoes, and corn makes a warming meal on a chilly night.
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Put a Mexican twist on your grilled steak with this herb-infused chimichurri sauce recipe from Guy Fieri.
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Get Candied Bacon and Pecan Meringue Tart with Coffee Frozen Custard Recipe from Food Network
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Get Thai Sausage Soup Recipe from Food Network