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Mushrooms, tomatoes, and basil simmer with red wine and a splash of lemon juice to make a light sauce for shrimp and linguine.
cooking.nytimes.com
This is the way my friend Christine Picasso prepares artichokes Her touch is the inclusion of sweet red peppers, a nutritious complement to the bitter artichokes She calls this Artichauts à la barigoule, a dish every French cook makes differently, each claiming his or hers to be the authentic version.
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Fresh tomatoes, red onions, cilantro and lime juice pair up with diced avocados atop salad greens, crowned with wasabi-orange glazed chicken strips.
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Crisply breaded catfish is roasted in the oven, and served with a chipotle cheese sauce. A deliciously crunchy and spicy way to serve catfish inspired by a similar dish I had in Beaumont, TX.
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Apples, pears, cranberries, and onion are simmered with orange juice and cider vinegar and sweetened with sugar and cinnamon for a great cranberry sauce option.
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Dark brown sugar, whiskey, apple juice, and fresh orange dial up the flavor on this mighty turkey brine that makes for a very juicy bird.
cooking.nytimes.com
Imagine the best grenadine you ever tasted, a grenadine that transforms a Shirley Temple or a Tequila Sunrise That is the difference between most store-bought grenadines and this one, made with 3 ingredients in 10 minutes
Ingredients: pomegranate juice, sugar, salt
cooking.nytimes.com
This recipe is by Karen Baar and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken Skin Tacos! Made with crispy fried chicken skin tossed with cilantro habanero salsa.
cooking.nytimes.com
The flavor of roasted caramelized onions is a universal favorite that add sweetness and depth to countless recipes When grilled, the onions — and in this case shallots — take on a smoky char as well Here, they are served on top of thick labneh (strained Middle Eastern yogurt) to be eaten as a side or an unusual dip with grilled pita
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Coarse ground cornmeal gives these buttery cookies made with lemon juice and zest a light, crisp texture that pairs perfectly with a cup of tea or coffee.
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Classic potato salad recipe with boiled Russet potatoes, dill pickles, celery, parsley, red onion, scallions, hard boiled eggs and a mayonnaise Dijon dressing.