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This pesto recipe, made from basil, parsley, pine nuts, Parmesan, garlic, and olive oil, is delicious over pasta, fish, meats, fresh cheese, you name it.
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Chef Martin Yan makes his delicate dumpling wrappers with cornstarch, wheat starch, water, and shortening. But for an at-home shortcut, wonton wrappers, usually sold in the freezer section of the supermarket, make quick work of dumplings.
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This is a grilled salmon made with full bodied wine (Shiraz is best). It needs to marinate overnight for best flavor.
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A classic German herb spaetzle recipe.
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Jerk chicken, plantains, and cabbage are all wrapped up in these fusion egg rolls served with an easy homemade mango-habanero sauce.
cooking.nytimes.com
This recipe is by Pierre Franey and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Serve this fruit-filled chutney with grilled meats, atop goat cheese, or alongside hard, aged cheeses.
cooking.nytimes.com
The recipe for these irresistible green beans came to The Times from Jimmy Bradley, the chef and owner of the Red Cat in Manhattan He fries green beans in a tempura batter, then serves them — hot, crunchy, with plenty of salt — aside a sweet-and-spicy mustard sauce You’ll find them on the bar, eaten as meals in themselves, and at most tables running back through the room as appetizers or side dishes
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Hot cocoa that freezes your taste buds! A terrific snack for hot days, with a wintry twist. Ice cream is blended with instant cocoa mix, milk and crushed chocolate cookies.
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A red wine and cream sauce with Dijon mustard, onions, and mushrooms tops a brandy-flamed steak that is sure to please your lucky dining guest as well as yourself.