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cooking.nytimes.com
If you're looking for something to pair wonderfully with a few glasses of amber-hued amontillado, you can't do much better than these tender, burnished sea scallops, inspired by a memorable midcourse of scallops with pistachios and licorice at Restaurant Daniel Though you're less likely to overcook larger sea scallops, remember that quality is more critical than sheer size In the market, look for scallops that appear fairly dry; waterlogged scallops will never achieve that ideal caramelized crust
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These butternut squash tamales, featuring a honeynut squash fudge and pumpkin seed dip, will impart some bold Mexican flavor into your fall cooking.
cooking.nytimes.com
Festive dishes in Israel and throughout the Middle East often include rice and lamb This magnificent recipe, topped with a bright pomegranate and fennel relish, is the Israeli chef Erez Komarovsky's twist on an ancient, labor-intensive classic of individual stuffed chard, cabbage or grape leaves, symbolizing the plenty of the fall harvest It is perfect for Rosh Hashana or any seasonal holiday gathering
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Get Blackberry-Ginger Clafouti Recipe from Food Network
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Get Sesame Seared Salmon Salad Recipe from Food Network
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Milk, tea leaves, cardamom, cinnamon stick, peppercorns, and cloves are simmered together in this recipe for hot and spicy chai.
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Get Pigs in a Blanket with Curried "Ketchup" Recipe from Food Network
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Hearty kale is the perfect winter green to stand up to this savory sesame dressing.
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This sweet and creamy lemon pie with a pillowy meringue topping uses gluten-free graham crackers in the crust to keep it gluten free.
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A perfect little French raspberry tart with homemade almond shell, creamy mascarpone filling, and fresh raspberries sprinkled with pistachio nuts makes a great finish to a great meal. You'll put down your spoon and say, Ooh-la-la!