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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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Put a Mexican twist on your grilled steak with this herb-infused chimichurri sauce recipe from Guy Fieri.
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Get Thai Sausage Soup Recipe from Food Network
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Get Grilled Hawaiian Pizza Recipe from Food Network