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Bearnaise is a classic French sauce that is made with a flavorful and aromatic reduction of wine, vinegar, shallots, and tarragon. Bernaise is a vibrant and elegant companion to meat, fish, egg, and vegetable dishes.
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A good cranberry sauce for those who are avoiding a lot of sugar, which is usually abundant in cranberry sauces. Originally submitted to ThanksgivingRecipe.com.
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Get Rhode Island Clam Chowder Recipe from Food Network
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There are a lot of ingredients in this bright and bold-tasting pork salad recipe; they add up to a vibrant dish you can serve warm or at room temperature to a spice-loving crowd Lean pork tenderloin is marinated with chiles, ginger root and cilantro, grilled or broiled, then combined with cabbage, fresh herbs and nuts and coconut for richness A bit of reserved marinade serves as the dressing
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This versatile baked egg and kale dish can be served as a savory breakfast dish or as a main dish at dinner.
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Star Ingredient: Mitica Walnuts in Lemon Honey Using walnuts that have been bottled in honey is a quick way to add a sweet, nutty flavor and crunch to shrimp and broccoli without having to toast, cool and candy walnuts.
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Firm, delicious grouper tastes fantastic with a Creole-style rub and topped with a crab and shrimp sauce.
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Pan-seared bison strip steaks are gussied up with a quick brandy-butter and shallot sauce.
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Seasoned chicken thighs cook up quickly on a grill pan (or outdoor grill) and are served with a sweet and salty Indonesian peanut sauce.
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An easy rigatoni pasta recipe with a sauce of cooked tomatoes and onion with butter. The original is from Marcella Hazan's son, Giuliano.
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Blood oranges pair well with a simple caramel sauce and a sprinkling of earthy, nutty cocoa nibs.
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A whole red snapper, its skin delectably crunchy from sizzling in hot oil, is an Asian classic that is not to be missed. Be sure to serve the fish with plenty of steamed rice.