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cooking.nytimes.com
This recipe is by Mark Bittman and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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A hearty winter soup made with root vegetables such as parsnips, carrots, and onions, this dish is enriched by the earthy flavor of portobello and shiitake mushrooms, plus fresh garlic, thyme and tarragon.
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An elegant salad recipe of warm lobster tossed with tarragon butter and served over butter lettuce.
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Get Grilled Korean-Style Skirt Steak Recipe from Food Network
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Looking for a mussels recipe with Wow factor? This is it. Fresh mussels cooked in and served with a spicy coconut curry broth.
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Sopapilla cupcakes, reminiscent of the Mexican-inspired dessert, are sweet cinnamon-and-sugar cupcakes topped with honey-and-cinnamon frosting.
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Salmon steaks are marinated in a tangy lime juice mixture, broiled, and served with lettuce, tomatoes, green onions and lime wedges. This recipe is great on the grill, too!
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Get Yellow Pepper Soup Recipe from Food Network
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This shallot-tarragon jam recipe is a sweet and savory spread perfect for roast chicken sandwiches or as an appetizer with cheese and crackers.
www.delish.com
Recipe for Roast Chicken Legs with Harissa and Couscous, as seen in the January 2009 issue of 'O, The Oprah Magazine.'
cooking.nytimes.com
This irresistible soup is inspired by a Southeast Asian dish traditionally made with Thai jasmine rice The recipe is adapted from one in “Hot Sour Salty Sweet,” by Naomi Duguid and Jeffrey Alford