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cooking.nytimes.com
This simple Chinese method for steaming fish fillets on a plate yields remarkable results If you don’t have a steamer, use a large wok with a lid or a wide, deep skillet The untraditional pistachios add a pleasant nuttiness, but feel free to leave them out
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Made with ground turkey instead of beef or pork, this tangy tomato meat sauce is perfect served over pasta or layered in a lasagna.
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Chicken breast marinade, made with soy sauce, honey, and plum wine, is a sweet and savory way to flavor grilled chicken.
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Salmon fillets are dusted with garam masala, seared for a crispy crust, then served with a coconut-curry beurre blanc.
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Get Grilled Peaches with Mascarpone Cheese Recipe from Food Network
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Get Easy Pork with Hoisin Sauce Recipe from Food Network
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But beurre blanc is complex. It tastes shallot-y and wine-y andreally complements the flavor of the fish.
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Mushrooms stuffed with wine-infused bread crumbs are an appetizer that's easy enough for Sunday football but tasty enough for a happy hour.
cooking.nytimes.com
Instant kimchi requires no fermentation and is ready to use as soon as it is seasoned It makes a fresh salad-like accompaniment for meat or fish dishes, whether Korean or western.
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Get Scandinavian-Style Rare-Cooked Salmon with Fava Beans and Peas Recipe from Food Network
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These grilled lamb burgers are served with slices of ripe tomatoes and red onion in pita bread with a fresh tasting cucumber sauce seasoned with fresh mint and garlic.
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Eating quinoa is a great way for vegetarians to get protein.