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Get Halibut with Anchovy-Stuffed Olives, Red Peppers and Oregano Recipe from Food Network
Get Halibut with Anchovy-Stuffed Olives, Red Peppers and Oregano Recipe from Food Network
Ingredients:
halibut, olive oil, red peppers, anchovy, dry white wine, cloves, oregano, basil leaves
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Get Iced Coffee with Chile de Arbol and Dark Chocolate Recipe from Food Network
Get Iced Coffee with Chile de Arbol and Dark Chocolate Recipe from Food Network
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This simple stir-fry has a sweet taste that appeals to teenagers. While broccoli is specified here, it's easy to add whatever vegetables you have available to it. Serve this over rice for a filling meal.
This simple stir-fry has a sweet taste that appeals to teenagers. While broccoli is specified here, it's easy to add whatever vegetables you have available to it. Serve this over rice for a filling meal.
Ingredients:
hoisin sauce, brown sugar, soy sauce, applesauce, pork, cornstarch, peanut oil, sesame oil, ginger, broccoli florets
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Get Raspberry Porter Trifle with Chocolate Ganache and Whipped Cream Recipe from Food Network
Get Raspberry Porter Trifle with Chocolate Ganache and Whipped Cream Recipe from Food Network
Ingredients:
raspberry, sugar, water, milk, heavy cream, vanilla bean, egg yolks, cocktail, lemon juice, chocolate
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Get Seared Halibut with Sauteed Swiss Chard and Salsa Cruda Recipe from Food Network
Get Seared Halibut with Sauteed Swiss Chard and Salsa Cruda Recipe from Food Network
Ingredients:
garlic, bacon, swiss chard, chicken stock, halibut, salsa, tomatoes, red onion, zucchini, olives, oregano, basil leaves, red wine vinegar, olive oil
cooking.nytimes.com
You can use blond or black quinoa for these delicate burgers Black will look striking against the sweet potato’s orange when you cut into the burgers The red lentils pale to yellow when you cook them; they contribute texture and flavor
You can use blond or black quinoa for these delicate burgers Black will look striking against the sweet potato’s orange when you cut into the burgers The red lentils pale to yellow when you cook them; they contribute texture and flavor
Ingredients:
quinoa, lentils, water, sweet potatoes, spinach, mint, chives, lemon juice, chickpea flour, grape
cooking.nytimes.com
This recipe is by Corby Kummer and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Corby Kummer and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
tomato, black olives, peppercorns, balsamic vinegar, olive oil, spinach, salmon, white wine
www.chowhound.com
I love good corned beef and cabbage, and one year I thought about how I could make it tastier. I'm not a beer drinker, but beer was the only thing I really want...
I love good corned beef and cabbage, and one year I thought about how I could make it tastier. I'm not a beer drinker, but beer was the only thing I really want...
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Get Roasted Cauliflower Salad with Radicchio, Pecorino, and Fried Capers Recipe from Food Network
Get Roasted Cauliflower Salad with Radicchio, Pecorino, and Fried Capers Recipe from Food Network
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Get Marinated Lamb Shoulder Chops with Tzatziki, Arugula, and Feta Recipe from Food Network
Get Marinated Lamb Shoulder Chops with Tzatziki, Arugula, and Feta Recipe from Food Network
Ingredients:
lemon, oregano, dill, mint leaves, cloves, olive oil, lamb, english cucumber, greek yogurt, white wine vinegar, baby arugula
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Get Snoqualmie River "Hot Rocks" Pacific Coast Seafood and Marinades Recipe from Food Network
Get Snoqualmie River "Hot Rocks" Pacific Coast Seafood and Marinades Recipe from Food Network
Ingredients:
tarragon, shallot, sherry vinegar, grapeseed oil, salmon, ginger, garlic, lime, chives, lime juice, scallops, lemon, thyme leaves, star anise, lemon juice, halibut
cooking.nytimes.com
This recipe, from the chef Norman Van Aken, came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan -- no meat, fish, eggs or dairy products.
This recipe, from the chef Norman Van Aken, came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan -- no meat, fish, eggs or dairy products.