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Summer corn and clam chowder is like a clambake in a bowl, emphasizing the sweetness of each ingredient To give the chowder a somewhat Italian slant and to magnify the corn flavor, a handful of polenta is used to thicken the broth slightly, as is the case with certain Tuscan vegetable soups Steam your own clams, if possible, or buy chopped clams from the fishmonger.
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Make the most of sweet corn season by serving up this creamed corn at your next backyard BBQ. This dish also freezes beautiful and can be made with frozen corn (hello, Thanksgiving side dish!).
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Made with tender, boneless leg of lamb, this quick-cooking staple of Ethiopian home cooking is called awaze tibs and is flavored with awaze sauce, a kicky blend of berbere spices, smoked paprika, lemon juice, and wine.
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This refreshing fall cocktail uses sage-infused gin and sage-infused honey to bring deep autumn flavor, with brightness from lemon juice and Chartreuse, and a...
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Broth-cooked bulgur tossed with sautéed zucchini and fresh chopped herbs.
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If you like Maryland Crab Cakes you'll love these. Plus, catfish is cheaper than crabmeat.
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If you love chicken liver pate, you will love this creamy recipe with a bit of a kick from balsamic vinegar, red pepper flakes, and whiskey.
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Get Rigatoni and Meatballs Recipe from Food Network
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Make your own shellfish stock with the shells from crabs, shrimp, and lobster. Homemade shellfish stock recipe with photos and step-by-step instructions.
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Pair this recipe with other meze (appetizers or small dishes) from Michael Psilakis's authentic Greek dinner.
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Enoki mushrooms float through this soup made thick by blending spinach, zucchini, and potatoes.
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Vodka is infused with sweet, ripe honeydew melon. Add some to your favorite pina colada for a delicious flavor!