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During Nowruz, the Persian New Year, it's traditional to eat fish, a symbol of life This version, adapted from the chef Hanif Sadr, is stuffed with bij, a mixture of chopped herbs, walnuts and pomegranate molasses that forms the base of many northern Iranian dishes After a short turn in a hot oven, the fish emerges with crisp, brown skin
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Easy buttered egg noodles with grated Parmesan cheese, parsley, and plenty of butter!
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Lamb meat, potatoes, and carrots are the basic ingredients in this great stew.
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Pairing smoked trout with green apples creates a terrific sweet-tart-smoky combination.
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Get Quick Pickles Recipe from Food Network
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Enjoy Chef John's recipe for remoulade sauce, made with mayonnaise, Dijon mustard, dill, and capers over crab cakes or with any grilled fish.
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A delicious blend of garlic powder, basil, thyme, savory, mace, sage, and other herbs makes any meal extra special. Make a huge batch for easy gift-giving.
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Oyster stew is whipped up in a matter of minutes. The fresher the oysters, the better the flavor. A fresh tasty, savory version that's sure to please.
cooking.nytimes.com
If you don’t want to bother with the phyllo dough or you want to cut down on carbs or calories, make this as a gratin (see below) It’s delicious either way Because of the moisture in the kohlrabi, your phyllo will need to be recrisped in a low oven if the pie sits for any length of time.
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These "BLT" hot dogs are topped with crispy bacon, fresh tomatoes, and crunchy lettuce dressed with a creamy caraway-pickle mayonnaise.
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This creamy risotto glows with bright green fresh vegetables.