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cooking.nytimes.com
This deeply flavored fish stew is a traditional specialty of Sète, a working-class Mediterranean port in the Languedoc-Roussillon region While it has largely vanished from restaurants, it still turns up as a showpiece on Sunday and holiday tables Save some time by having your fish counter do the skinning and boning for you, if possible
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This is one of my mind bending recipes...yummy...smiles..
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Sweet figs provide a rich contrast to tart lemon in this citrus-glazed composition.
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A tasty crab cake recipe made with crumbled cornbread. Lemon and caper mayonnaise is spooned on top of each cake.
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A hearty meal in one casserole with cod fillets and vegetables in a creamy sauce, topped with mashed potatoes and cheese.
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Scallops are simmered in butter with asparagus and mushrooms then served with seashell pasta in a rich cream sauce.
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Simmering chunks of potato, Italian sausages and artichoke hearts in a tomatoey broth melds their flavors into a savory stew. Sop up the plentiful broth with crusty bread.
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Get Pan-Seared Scallops with Brown Butter, Hazelnuts and White Truffle Oil with Roasted Fingerling Potatoes and Asparagus Recipe from Food Network
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Get Italian Wedding Soup Recipe from Food Network
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If you love homemade chicken and dumplings, try this recipe to make them from scratch! Southern cooking all the way!