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Alexandra Guarnaschelli loves to serve raisin-studded braised fennel with a meaty white fish, like halibut, black bass, or striped bass. Roasting the large fish fillet whole (rather than in portions) is a great way to serve a small crowd.
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An Indian-inspired take on braised cabbage.
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Sweet, nutty, and herbally aromatic, this vinaigrette compliments a wide variety of dishes, and is easy to make! The sugared walnuts, nut oils, and fresh herbs dramatically open the palate for roasted meats, crisp wines, and full-bodied fare. It is a great herald for spring!
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Chicken and basil are cooked into a delicious Thai meal.
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This recipe is by Florence Fabricant and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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With large pieces of shrimp and just enough cream, this bisque is filling enough to be a meal.
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Get Vegetable Couscous Salad Recipe from Food Network
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The soft and smoky flesh of broiled eggplant yields a memorable summer dip.
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Two layers of brownies with mint chocolate chip ice cream and a rich chocolate drizzle will put a smile on everyone's face.
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Warm chickpea salad seasoned with parsley and mint is the perfect accompaniment to chicken or fish and is quick and easy to make.
cooking.nytimes.com
A bright favorite of summer, cherry tomatoes get an unorthodox treatment here Instead of being served plain or as part of a salad, they are tossed with salt and pepper and skewered and grilled until slightly soft and a bit blistered The tomatoes are then dressed in cool yogurt with mint and golden raisins and spiced with curry powder
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A colorful combination of hardy greens, avocado, pear, walnuts, and raisins is tossed with a flavorful vinaigrette dressing for a healthful and hearty salad.