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Chef John's recipe for lobster mac and cheese is an elegant, decadent way to impress that special someone in your life.
cooking.nytimes.com
Chili tastes are highly personal, often inflexible and loaded with preconceptions — the political party of culinary offerings “I don’t disagree with anyone’s chili,” Robb Walsh, a Texas food historian, the author of “The Tex-Mex Cookbook” and a restaurateur, told The Times “If you are making a one-pot meal and you want to put beans in it, that’s fine
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Blackened tilapia brings together this cilantro-lime quinoa bowl, along with black beans, tomatoes, and salad greens, all evoking a taste of the coast of Mexico.
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This crispy fried chicken sandwich is Chef John's hybrid version of Popeyes® and Chick-fil-A®'s feud-inducing favorites.
cooking.nytimes.com
"One of my favorite recipes in the whole book ('Jeremiah Tower Cooks') is for Montpelier butter -- it's the best version I've ever tried and incredibly versatile In 'New American Classics,' Tower wrote that this classic compound butter 'transforms hot cauliflower' and that 'on top of mashed potatoes it is so good that it should be arrested.' Here he says he hasn't changed his mind and further recommends it with hot grilled fish or steaks and, at room temperature, with cold poached salmon With typical passion, he adds that when it is spooned between slices of leftover roast pork or veal 'the slices reassembled, left for a day, and then eaten at cool room temperature, it creates a lifelong memory.'"
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Chef John takes gumbo to the oven, baking up a beautiful golden brown roux right alongside the chicken, sausage, and Holy Trinity in this dish.
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Get Hearts of Palm, Corn, Cherry Tomatoes and Avocado Salad with Green Onion-Coconut Dressing Recipe from Food Network