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cooking.nytimes.com
Given a choice, I always prefer white corn -- the sweetest and most tender you can find Although new hybrids make corn on the cob much hardier and longer-lasting than it used to be, I am still from the out-of-the-fields-and-into-the-pot school of corn cooking If you don't grow your own, try to find a farmer's market that sells fresh corn picked that morning.''
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An easy salmon recipe with parsley, lemon, and capers. The salmon is seared in a skillet and served with a simple pan sauce.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Here's a version of the classic "en papillote" preparation - the fish and vegetables emerge from their packets delicately perfumed and perfectly moist.
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The success of this simple recipe lies in the quality of the wine. Choose a full-bodied red and youll be rewarded with a richly colored, flavorful sauce.
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This recipe is based on a popular Japanese stewed dish called nikujaga (niku means meat; jaga means potato).Its home cooking at its best, the kind of food you want to eat when youre tired or in a funk or und
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Get Mussels with Israeli Couscous Recipe from Food Network
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Fondue is a fun and informal way to gather friends and family together. Consider offering some fresh vegetables such as sliced peppers and halved mushrooms in addition to the chunks of French bread.
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These bold and basic flavors are perfect as a first course with pasta.
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This basic recipe is a good starting point for lots of delicious and creative cakes.
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This caramelized onion soup thickened with bread crumbs is made with white wine and cinnamon-spiced chicken broth.
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Enjoy the sweet taste of fresh peas in these easy pasta pockets.