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Popcorn coated in butter, Parmesan cheese, and garlic salt has all the flavors of garlic bread in the form of a tasty snack.
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Get Orzo Salad Recipe from Food Network
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Salmon brine is made with lots of citrus flavor. It is also excellent for trout. This recipe makes enough to brine two large salmon fillets.
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A colorful salad combines white corn with black beans, bright red tomatoes and red bell pepper, and green cilantro for a quick, pretty, and flavorful dish. Add diced avocado at the last minute if you like. The dressing is just fresh lime juice and a hint of tequila.
www.delish.com
A fool is an old-fashioned British dessert. In the 17th century, a fool consisted of stewed fruit blended or mixed with custard. Nowadays, the simmered fruits are layered with, or folded into, whipped cream.
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Get Steak and Black Bean Chalupas Recipe from Food Network
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Chef David Chang's family tradition holds that each of his relatives bring their own "famous" dishes to Thanksgiving dinner. Try this brussels sprouts recipe, which has been David's own famous dish for six years now.
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Smoked trout blended with capers, chives, tarragon, and crème fraîche.
cooking.nytimes.com
These are fairly high-brow nachos, topped with a mountain of soft, spicy, chile-braised short ribs run through with rivers of molten cheese, above hillocks of guacamole; soft mounds of salsa; creamy pools of sour cream They're a little more halftime show than Super Bowl, and that's okay: The showmanship here is matched by the flavor.
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Get Grilled Sea Bass with Jalapeno-Mango Salsa Recipe from Food Network
cooking.nytimes.com
If you keep canned beans, tomatoes, onion and garlic in your pantry, you can make this dish on any weeknight without having to shop The pickled onions aren’t strictly necessary, but they are simple to make and add a welcome tangy contrast to the beans Pickled peppers are a fine substitute
cooking.nytimes.com
This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef The vegetarian version works well, and it’s also easier to make If you prefer a very firm tofu, take the extra time to weight it as directed in step 1