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cooking.nytimes.com
So you cooked some lobster and that was great You sautéed the empty shells in oil and cooked them off in a lot of water with an onion, a couple bay leaves and a few peppercorns, and made stock This is as it should be, always
www.delish.com
Roasting carrots until they are golden brown brings out their sweetness and provides a perfect foil for tart lemon juice and musky cumin. Our silken puree is a particularly good side dish for lamb and also for roasted chicken.
www.allrecipes.com
Zucchini blossoms are added to this quick and easy vegan zucchini noodle dish that is ready in under 30 minutes. Chickpeas add protein to the dish.
www.foodnetwork.com
Get Israeli Couscous Tabouli Recipe from Food Network
www.simplyrecipes.com
Oxtails, browned, slow cooked until falling off the bone tender, red wine and stock reduced until coating oxtails with syrupy glaze.
www.simplyrecipes.com
Classic Chinese Chicken Salad! With toasted sesame seeds and almonds, and fried puffed bean threads. Topped with a dark sesame oil and rice vinegar dressing.
www.allrecipes.com
Tender, chewy barley is mixed with extra-virgin olive oil, fresh corn, cherry tomatoes, lemon, and mixed greens in this hearty summer salad.
www.allrecipes.com
This is a yummy, crunchy cabbage salad with toasted ramen noodles and almond slivers. The bowl is always licked clean at potlucks!
www.chowhound.com
A Cornish hen is marinated overnight in an aromatic yogurt mixture, then cooked in the microwave oven. The characteristic red color comes from food coloring...
www.delish.com
Your dinner guests won't miss the beef once they taste this extravagantly seasoned turkey and veggie chili.
www.allrecipes.com
Mushroom caps are baked with a creamy bacon and olive filling creating a rich and hearty appetizer to start off a party or Thanksgiving dinner.