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Red onions are transformed into something marvelous when baked with a fragrant sage pesto, courtesy of The Spotted Pig's April Bloomfield.
cooking.nytimes.com
Shredding tofu on a box grater before stir-frying gives it a fluffy, light texture, and the smaller pieces readily absorb the complex, earthy mushroom flavor of the sauce Unlike with many tofu dishes, you’re not looking to sear the tofu here, just to warm it up in the sauce The caramelized flavor is supplied by the shiitake mushrooms, which should be cooked until they are well browned and crisp-edged
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Spread on the flavors of autumn.
Ingredients: butter, mixed herb, salt
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A spicy mix of ground turkey, chicken, and pork sausage makes for a great tasting meatloaf. Cover the meatloaf with cooked bacon slices before glazing if you like a smokier flavor.
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A tangy balsamic vinaigrette recipe with a touch of brown sugar and fresh marjoram for dressing up greens or to use as a marinade.
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A crunchy baguette stuffed with smoked duck, arugula, blue cheese, and cherries.
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The flour-dredged ribs are browned in olive oil and then simmered with vegetables and herbs in red wine and beef stock.
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Get Queso Fresco Quesadillas Recipe from Food Network
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Fresh lemon juice, water, sugar, and mint leaves are stabilized with a little gelatin in this cool and delicious homemade mint sherbet.
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Get Creamy Lobster Linguine Recipe from Food Network
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This minty lime juice drink is just what the doctor ordered for a really hot climate!
Ingredients: mint leaves, cordial, club soda, lime