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Zucchini and yellow squash mixed with milk, cheese, and buttery crackers are baked until bubbly and golden in this summery gratin recipe.
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A rich crab and fontina cheese stuffed mushrooms appetizer recipe.
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This fava bean salad recipe is spring in a bowl, loaded with earthy chanterelle mushrooms and bright green fava beans, and topped with a poached egg.
cooking.nytimes.com
This recipe dresses up the chowder with chorizo and pan-fried hake, an inexpensive cousin to cod.
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This recipe is by Elaine Louie and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Feathery fennel fronds give this creamy dressing an added bit of flavor, but if you should find yourself with a frond-less fennel bulb, substitute a tablespoon of chopped fresh dillor do without the greenery altogether.
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Get Pan-fried Asparagus with Shallots Recipe from Food Network
Ingredients: asparagus, shallot, butter
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An Indian friend of mine showed me the ropes for cooking this delicious and completely authentic Indian dish of spinach and paneer.
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Get Purple Potato Vichyssoise with Roasted Garlic Recipe from Food Network
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Get Sausage Stuffed Quail Recipe from Food Network
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Get Pickled Cauliflower Salad with Chanterelles and Fennel Recipe from Food Network
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This simple pasta dish uses smoked salmon and is lightly dressed in a cream cheese sauce.