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Chef John's version of chicken fettuccine alfredo is lightened by substituting some of the heavy cream with chicken broth.
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Frying herbs like rosemary, parsley, and sage for less than 45 seconds in a half inch of oil makes them ultracrispy; they are delicious with tender lamb chops.
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Adapted from Perry Hendrix, the chef de cuisine at the acclaimed restaurant Avec in Chicago, these intensely flavored mouthfuls are meaty, spicy and sweet all at once You could serve them as an appetizer, sitting in a pool of silky sauce, but they could also work as finger food, with the sauce set aside for dipping Make sure to buy uncured, fresh chorizo sausage rather than the salami-like cured kind
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Get Asparagus-Fontina-Prosciutto Wraps Recipe from Food Network
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Wild salmon is marinated and baked in an Asian-inspired soy and sesame sauce, served with hot cooked rice.
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Super yummy and simple black bean burgers with a spicy jalapeno twist!
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This inspired version of a Caesar dressing is bursting with flavor. Minced garlic, dry mustard powder, hot pepper sauce, and cayenne give this dressing a unique zip.
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"This is a wonderful, spicy dill pickle with a nice hint of sweetness. Plan to at least double the amount of crushed red pepper if you like it REALLY spicy...YUM!"
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This beef tenderloin is rubbed with a complex adobo paste made from three kinds of dried chiles.
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Get Fennel & Garlic Shrimp Recipe from Food Network
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This delicious, soulful beans and greens recipe combine Cannellini beans in a flavorful broth with wilted escarole.