Search Results (963 found)
cooking.nytimes.com
Fans of soft-shell crab look forward to the season — late spring and early summer — with feverish anticipation The entire delicious crab is edible and may be prepared in many ways; deep-fried, grilled or pan-cooked Here they are sautéed in a spicy curry butter, which complements the crabs’ rich flavor
Fans of soft-shell crab look forward to the season — late spring and early summer — with feverish anticipation The entire delicious crab is edible and may be prepared in many ways; deep-fried, grilled or pan-cooked Here they are sautéed in a spicy curry butter, which complements the crabs’ rich flavor
Ingredients:
cumin seeds, coriander seeds, fennel seeds, cloves, nutmeg, black pepper, cayenne, turmeric, butter, garlic, ginger, salt, zest, almonds, scallions, rice flour, crabs, baby spinach
www.foodnetwork.com
Get Caesar Tofu Salad Recipe from Food Network
Get Caesar Tofu Salad Recipe from Food Network
www.delish.com
"You can mix up the herbs, but it's always good to add tarragon if you're serving the rice with chicken," advises April Bloomfield.
"You can mix up the herbs, but it's always good to add tarragon if you're serving the rice with chicken," advises April Bloomfield.
www.chowhound.com
This consommé célestine recipe uses a classic French method to create clear chicken stock that is garnished with herbed crêpe ribbons.
This consommé célestine recipe uses a classic French method to create clear chicken stock that is garnished with herbed crêpe ribbons.
Ingredients:
chicken carcass, olive oil, water, carrot, celery, yellow onion, thyme, bay leaf, black peppercorns, flour, milk, egg, salt, herbs, butter, chicken, egg whites, italian parsley, lemon juice, salt plus
www.allrecipes.com
Fresh, lemon-scented crab cakes are pan fried to golden brown and served on top of mixed greens with a tangy vinaigrette and avocado slices in this elegant appetizer dish.
Fresh, lemon-scented crab cakes are pan fried to golden brown and served on top of mixed greens with a tangy vinaigrette and avocado slices in this elegant appetizer dish.
Ingredients:
butter, onion, celery, red bell pepper, dry mustard, cayenne pepper, mayonnaise, bread crumbs, lemon, parsley, egg, crabmeat, vegetable oil, lemon juice, ginger, jalapeno pepper, sugar, salad greens, avocados
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Get Roasted Chestnuts and Brussels Sprouts Recipe from Food Network
Get Roasted Chestnuts and Brussels Sprouts Recipe from Food Network
cooking.nytimes.com
This recipe is by Alissa J. Rubin and takes 1 hour 45 minutes plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Alissa J. Rubin and takes 1 hour 45 minutes plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
A light, lemony shrimp and ditalini pasta salad has a pretty garnish of fresh dill and sliced hard-cooked eggs on top.
A light, lemony shrimp and ditalini pasta salad has a pretty garnish of fresh dill and sliced hard-cooked eggs on top.
Ingredients:
eggs, ditalini, shrimp, celery, green onions, dill, parsley, lemon juice, mayonnaise, garnish
www.chowhound.com
Make a filling and satisfying stuffed pepper recipe for an easy side dish or main meal. Using green bell peppers stuffed with mint, dill, feta, golden raisins...
Make a filling and satisfying stuffed pepper recipe for an easy side dish or main meal. Using green bell peppers stuffed with mint, dill, feta, golden raisins...
Ingredients:
basmati rice, water, cinnamon, salt plus, green bell peppers, cream cheese, feta cheese, golden raisins, mint leaves, dill, italian parsley, lemon juice, black pepper
www.simplyrecipes.com
Fresh haricot verts, skinny green beans boiled, drained, then sautéed in butter with onions, tarragon, thyme, parsley, and chives.
Fresh haricot verts, skinny green beans boiled, drained, then sautéed in butter with onions, tarragon, thyme, parsley, and chives.
cooking.nytimes.com
This recipe is adapted from Naomi Duguid's chicken salad in "Burma: Rivers of Flavor." It incorporates shallots two ways, raw and fried, as well as the deeply savory oil used to fry them Bright with lime juice, the raw heat of a green chile and plenty of fresh herbs, it's excellent plain, or with some chopped cucumber and lettuce beneath it, for crunch As Ms
This recipe is adapted from Naomi Duguid's chicken salad in "Burma: Rivers of Flavor." It incorporates shallots two ways, raw and fried, as well as the deeply savory oil used to fry them Bright with lime juice, the raw heat of a green chile and plenty of fresh herbs, it's excellent plain, or with some chopped cucumber and lettuce beneath it, for crunch As Ms