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Broiled lobster is the perfect simple preparation for lobster tail, and promises to please a crowd by highlighting the natural flavor of the lobster meat.
cooking.nytimes.com
The chivito, a little steak sandwich that serves as one of Uruguay’s culinary calling cards, makes for a fine afternoon of lunching, or an easy outdoor dinner Pound out the beef — rib-eye or shell steak, tenderloin or flat-iron — then put it on a hot grill It cooks fast
cooking.nytimes.com
Dick Bridges, a Maine lobsterman, gave this recipe to The Times in 2007, and we've adapted it here It's a stew that's both humble and luxurious, making it the perfect dish to serve for a late-fall or winter dinner party.
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A recipe for pulled lamb belly sandwiches from Belcampo Meat Co.
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Make your own Indian-style mango chutney with dates and raisins. This recipe makes enough for freezing or canning.
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A rich crab and fontina cheese stuffed mushrooms appetizer recipe.
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This curry dish uses fish sauce, curry paste, and light coconut milk.
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Get Grilled Flat Iron Steak with Blue Cheese Butter and Grilled Grapes Recipe from Food Network
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Breaded veal cutlets flavored with savory Romano cheese are baked, then topped with arugula, golden raisins, and a drizzle of olive oil and balsamic vinegar for a light-tasting main dish.
www.delish.com
Recipe courtesy of GILT, New York, NY. Created by Robert Honeycutt, Beverage Director.
www.delish.com
With passion fruit-flavored vodka and a festive combination of fruit juices, this party punch stands out from the usual cocktail offerings.