Search Results (12,834 found)
cooking.nytimes.com
Traditionally, the term âmeuniereâ refers to fillets of sole that are floured and sauteed quickly, then finished with lemon juice, parsley and browned butter But thereâs no reason to be parochial about it This is a fast, surprisingly elegant approach to boneless, skinless chicken breasts, or cutlets of pork, turkey or veal.
Traditionally, the term âmeuniereâ refers to fillets of sole that are floured and sauteed quickly, then finished with lemon juice, parsley and browned butter But thereâs no reason to be parochial about it This is a fast, surprisingly elegant approach to boneless, skinless chicken breasts, or cutlets of pork, turkey or veal.
www.allrecipes.com
Shrimp, rice, and diced tomatoes all simmered in chicken broth and gently kissed with the essence of saffron.
Shrimp, rice, and diced tomatoes all simmered in chicken broth and gently kissed with the essence of saffron.
www.allrecipes.com
This chunky, smoky salsa tastes amazing with tortilla chips. Roasted tomatoes, garlic, onion and jalapeno are blended with cilantro and cumin to create one of the tastiest and easiest Mexican-inspired recipes you'll ever try.
This chunky, smoky salsa tastes amazing with tortilla chips. Roasted tomatoes, garlic, onion and jalapeno are blended with cilantro and cumin to create one of the tastiest and easiest Mexican-inspired recipes you'll ever try.
Ingredients:
plum tomato, cloves, onion, jalapeno chile, olive oil, cumin, salt, lime juice, cilantro
www.delish.com
Slices of crisp Asian pear mingle with parsley, celery leaves, and bean sprouts in this light, palate-cleansing salad.
Slices of crisp Asian pear mingle with parsley, celery leaves, and bean sprouts in this light, palate-cleansing salad.
Ingredients:
lemon juice, wine vinegar, sugar, olive oil, celery, parsley leaves, radish sprouts, scallions, asian pear
cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Matt Lee And Ted Lee and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
basil leaves, heavy cream, white wine, white wine vinegar, lemon juice, onion, butter, snappers
www.allrecipes.com
A simple sauce made with dill and mustard tops grilled tuna steaks in this simple recipe for the grill.
A simple sauce made with dill and mustard tops grilled tuna steaks in this simple recipe for the grill.
Ingredients:
lemon juice, olive oil, tuna steaks, brown mustard, mustard, sugar, white wine vinegar, dill
www.allrecipes.com
These lightly fried grouper fillets make for an elegant meal when served with this lemony cream sauce.
These lightly fried grouper fillets make for an elegant meal when served with this lemony cream sauce.
Ingredients:
flour, salt, black pepper, lemon pepper, grouper, clarified butter, butter, lemon juice, milk
cooking.nytimes.com
This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
"You have to massage the kale," says Dr. Oz's wife Lisa, demonstrating at the 12-foot-long kitchen island how to make her vitamin-packed, no-cook salad. "Put the lemon juice and salt on and really rub it in. That's what makes the leaves tender."
"You have to massage the kale," says Dr. Oz's wife Lisa, demonstrating at the 12-foot-long kitchen island how to make her vitamin-packed, no-cook salad. "Put the lemon juice and salt on and really rub it in. That's what makes the leaves tender."
www.allrecipes.com
This is a classic creamy Caesar salad dressing that's perfect for a salad or for dipping vegetables. To serve, toss with chopped romaine in a salad bowl and shave Parmesan cheese on top of salad; season with salt, black pepper, and a squeeze of fresh lemon juice.
This is a classic creamy Caesar salad dressing that's perfect for a salad or for dipping vegetables. To serve, toss with chopped romaine in a salad bowl and shave Parmesan cheese on top of salad; season with salt, black pepper, and a squeeze of fresh lemon juice.
Ingredients:
anchovy, cloves, mayonnaise, parmesan cheese, half and half, lemon juice, dijon mustard, worcestershire sauce
www.allrecipes.com
Shrimp are marinated in lime juice, chopped, then tossed with tomatoes, hot peppers, celery and avocado for a zesty appetizer. Serve as a dip with tortilla chips or as a topping on a tostada spread with mayo. The fearless palate might like this with hot sauce.
Shrimp are marinated in lime juice, chopped, then tossed with tomatoes, hot peppers, celery and avocado for a zesty appetizer. Serve as a dip with tortilla chips or as a topping on a tostada spread with mayo. The fearless palate might like this with hot sauce.
cooking.nytimes.com
Freshly cooked white beans hold their shape better than canned ones, so unless you’re really pinched for time, cook the beans yourself for this hearty, lively winter salad Serve it as a side dish for roasted meats or chicken If you omit the anchovies in the dressing (use capers instead), it would be an excellent meatless main course
Freshly cooked white beans hold their shape better than canned ones, so unless you’re really pinched for time, cook the beans yourself for this hearty, lively winter salad Serve it as a side dish for roasted meats or chicken If you omit the anchovies in the dressing (use capers instead), it would be an excellent meatless main course
Ingredients:
northern beans, plus, bay leaves, garlic, olive oil, yukon gold, black pepper, greens, lemon juice, anchovy, red wine vinegar, lemon, rosemary