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cooking.nytimes.com
Making the dressing for Caesar salad is an exercise in the art of layering salty ingredients to build flavor; there are anchovies, Parmesan and Worcestershire sauce, in addition to the salt itself (There is also garlic, which is pounded with a pinch of salt using a mortar and pestle to make a smooth paste.) Since a delicious balanced dressing depends on working in the right amounts of each of those ingredients — and the other, unsalted elements — refrain from adding the salt crystals until you’ve added the right amount of everything else This recipe is adapted from "Salt, Fat, Acid, Heat" by Samin Nosrat, and it's absolutely worth making the torn croutons — store-bought croutons can’t compete, and you'll have leftovers for another salad.
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Get Lightened Chicken and Eggplant Parmesan Recipe from Food Network
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Get Chicken Chili Corn Chip Pie Recipe from Food Network
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The freshly-made Creole sauce puts a different twist on stuffed peppers, and really makes this dish!
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Get Apple-Mint Rack of Lamb Recipe from Food Network
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Get Spicy Cocktail Meatballs Recipe from Food Network
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Get Dirty Steve's Garlic Ranch Wing Sauce Recipe from Food Network
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Get Surf 'n Turf Paella Recipe from Food Network
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A classic and fresh layered dip has refried black beans, fresh tomatoes and avocados, and salsa, all topped with cheese, lettuce, and pickled jalapenos. Bring lots of chips!
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A garlicky, spicy rub bakes onto a roast turkey to seal in the juices for a flavorful holiday centerpiece for your big meal, done up Peruvian-style.