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cooking.nytimes.com
The beauty of this dish is that the clams can be steamed in the time it takes to cook the pasta, so the whole affair can be put together quite rapidly High heat and a covered pot will have the shells open in minutes.
cooking.nytimes.com
Nearly any vegetable tastes good browned in olive oil and showered with garlic, parsley and rosemary, but cauliflower is an especially good candidate for this technique The inherent sweetness of cauliflower begs for a hit of lemon and hot pepper too Serve hot or at room temperature.
cooking.nytimes.com
This recipe is by Craig Claiborne and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
A gluten-free almond cookie recipe. You'll need almond paste, granulated sugar, salt, an egg white, and powdered sugar.
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A crisp radicchio, apple, and squash tempura.
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Get Saffron Risotto with Grilled Shrimp and Green Onion Vinaigrette Recipe from Food Network
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Get Saffron Poached Shrimp with Shaved Fennel and Citrus Vinaigrette Recipe from Food Network
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Get Seared Mahi-Mahi with Saffron Risotto and Mango Sauce Recipe from Food Network
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Get Roasted Leg of Lamb with Saffron and Olive Salsa Recipe from Food Network
cooking.nytimes.com
This light-on-the-noodles, heavy-on-the-vegetables dish comes together in under a half hour Lots of fresh ginger and dried Thai chiles provide plenty of liveliness, a perfect counterpoint to the warm earthiness of the dark sesame oil Never heard of tofu skins
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An easy candy recipe flavored with grapefuit, coated with sugar, and made from applesauce and pectin for a springy-soft gumdrop texture.
www.delish.com
This sweet and savory side dish is a foolproof way to get some fresh summer produce into your family at mealtime. Jalapeño adds a deliciously spicy contrast, but leave it out if you're feeding a finicky group.