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This is a terrific dish I did a few months ago for TheKitchenHotline.com. You can substitute any fish, even salmon or tuna and it will still be amazing. I serve...
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This recipe is by Suzanne Hamlin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Dinner is near at hand with quick-cooking quinoa. It's delicious with mushrooms, asparagus, veggie tenders and a hint of lemon.
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Chicago chef Stephanie Izard makes the ultimate summer salad with a creamy version of sweet-salty Japanese unagi sauce, which is typically brushed over eel.
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This is a modern version of the classic coq au vin-rich in flavor but lower in calories than the original, and much faster to make.
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These deliciously spiced grilled chicken skewers are perfect with a sweet-and-tangy peanut sauce.
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This recipe is by Jacques Pepin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This dish mixes a lot of things I love, including butter and the taste of New Orleans's Crystal hot sauce The scallops need to be dry, a term that refers to how they are processed It's best to sear with a very hot, heavy nonstick pan, though you can sear a scallop in stainless or cast iron
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If you've never cooked a whole duck, don't wait another day.
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Get Truffle Cream Sauce Recipe from Food Network
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Get Emince Zurichoise Recipe from Food Network