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Bay scallops and shrimp are cooked in a creamy risotto seasoned with basil and lemon juice.
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Get New England Clam Chowder Recipe from Food Network
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When the chef Tony Maws’s grandparents died, he decided to start having Passover Seder at his restaurant, Craigie on Main in Cambridge, Mass This short rib recipe, brought to The Times in 2011, was among the dishes he served, both to his family (on the first night) and his diners (on the second and third nights) It’s a Sephardic take on his grandmother’s tsimmes and brisket, prepared a day in advance and refrigerated to let the flavors meld and the fat float to the top to be skimmed
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Chef Ricardo "Ricky" Arias's recipe for Cucumber Salad with Trout Two Ways
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A homemade toasted guajillo chile paste seasoned with cumin, clove, and oregano flavors this delicious shredded beef. Serve on tortillas with salsa, rice, and beans.
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Broccoli, bacon, and Cheddar cheese are tossed in a basic dressing for a creamy and colorful broccoli salad.
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Grandma's cucumber and onion salad is tossed in a sweet celery seed dressing and makes a refreshing dish for summertime lunch.
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This great gluten-free cornbread recipe uses cornmeal and millet flour; no one will ever guess!
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Get Barbecued Game Hen Recipe from Food Network
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A tangy dressing made with blue cheese and light cream.
Ingredients: sherry vinegar, olive oil, water
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This stunning lobster dish is surprisingly simple to make. Lobster shells are stuffed with cooked lobster in a creamy white wine sauce, then topped with Parmesan cheese and broiled until golden.
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This dinner recipe calls for pan-fried chicken to simmer in a sauce with garlic, Marsala wine, basil, and rosemary.