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This recipe, from Alan Ashkinaze of the now-closed Millesime in Manhattan, came to The Times in 2012 In his version of the classic Caesar salad, a light grilling enhances the flavor of the romaine lettuce, which is then brushed with a dressing brightened by lime juice The whole thing is finished with Parmesan, toasted on the grill
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Get Saffron Risotto with Grilled Shrimp and Green Onion Vinaigrette Recipe from Food Network
cooking.nytimes.com
This recipe is an adaptation of a classic Provençal dish A roasted red pepper filled with a flavorful combination of canned tuna, capers, anchovy and lemon juice makes a satisfying and healthy meal for one.
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A hearty meal in one casserole with cod fillets and vegetables in a creamy sauce, topped with mashed potatoes and cheese.
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Scallops are simmered in butter with asparagus and mushrooms then served with seashell pasta in a rich cream sauce.
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Pungent Camembert cheese, mushrooms, onions, and bread are layered with asparagus to produce the ultimate side dish.
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I got this recipe from a friend who recently vacationed in Ireland. This is one of my favorite easy dinners! The stout beer really adds a great flavor.
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Spicy chorizo accentuates the delicate sweetness of scallops in this saffron-scented dish. Serve this main course with lightly steamed asparagus.
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Simmering chunks of potato, Italian sausages and artichoke hearts in a tomatoey broth melds their flavors into a savory stew. Sop up the plentiful broth with crusty bread.
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If you love homemade chicken and dumplings, try this recipe to make them from scratch! Southern cooking all the way!
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Get Lamb Chops with Rosemary Plum Sauce and Roasted Asparagus with Lemon Vinaigrette and Diced Egg Recipe from Food Network