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Get Coconut Bones Recipe from Food Network
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During Nowruz, the Persian New Year, it's traditional to eat fish, a symbol of life This version, adapted from the chef Hanif Sadr, is stuffed with bij, a mixture of chopped herbs, walnuts and pomegranate molasses that forms the base of many northern Iranian dishes After a short turn in a hot oven, the fish emerges with crisp, brown skin
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Irish-inspired beef stew cooks up fully flavored and hearty when seared in herb seasoned flour and slow cooked with carrots, onions, bacon, and Irish stout beer.
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In this recipe, chef Grant Achatz tops seared scallops with a peanut butter panade that's thickened with bread crumbs to form a paste. He drizzles on a curry vinaigrette for a final, fragrant touch.
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Get Grilled Lobster with Yucatan-Style Recado (Spice Rub) Recipe from Food Network
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Roasted asparagus and yellow peppers are tossed with a tangy dressing.
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Amaze your friends with this easy-to-make spiralized cucumber and jicama salad atop a creamy avocado-based tostada that is ready in no time.
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Bread dough is stuffed pepperoni and mozzarella cheese, and topped with a decorative braid.
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A simple and dense fruitcake that doesn't contain eggs or nuts.
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This dinner recipe calls for pan-fried chicken to simmer in a sauce with garlic, Marsala wine, basil, and rosemary.
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All you really need for this dish is Aburrio Rice, onion, broth and some butter. Though it helps if you have some white wine, parmesan cheese, and a veggie or...
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This recipe is by Jennifer Steinhauer and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.