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Charred okra is tossed with a thick, sweet bacon jam in this recipe from Top Chef season 6 finalist Kevin Gillespie.
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Fresh and dried mushrooms give this risotto a double dose of earthy flavor. You can use twice the shrimp and no scallops, or the reverse. If you prefer sea scallops, quarter them.
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Our favorite Southern sandwich filling gets the taco treatment.
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This verdant side gets its color from a mix of parsley, cilantro, chives and mint Chicken stock adds depth, and a bit of lemon and soy sauce brighten the flavors at the end It goes well with just about anything, but you might pair it with your next chicken or fish dish for a rewarding weeknight dinner.
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Easy Chicken Piccata! Takes 20 minutes to make. Chicken breast cutlets, dredged in flour, browned, served with sauce of butter, lemon juice, capers, and stock or wine.
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At Boston's Tupelo, chef Rembs Layman prepares rich gumbo with house-made stock and a jerk seasoning blend from Christina's Spice & Specialty Foods.
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Bright and fresh basil pesto is swirled into creamy risotto and topped with pan-roasted scallops in this sophisticated dinner for two.
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Lemon-garlic butter sauce, perfect for fish, shrimp, scallops.
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Get Hand of Pickled Pork with Mustard Sauce Recipe from Food Network
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Ready in less than an hour, this healthful twist on traditional chili tastes like it's been simmering all day!
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Get Peruvian Pork and Quinoa Soup Recipe from Food Network
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Here is a curry that can be made at home without a special trip for hard-to-find ingredients. We tested it using both coconut milk and cream; the results were equally tasty.