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cooking.nytimes.com
This is an under-the-radar basic from Julia Child’s “Mastering the Art of French Cooking,” featured in a New York Times article about readers’ favorite Child recipes It is a tomato sauce with onions, garlic and basil, raised high with a perfumed whiff of orange peel and coriander seed Make it when the farmers’ market is overflowing with good tomatoes, freeze it in plastic bags, and use it until there is no more
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Cucumbers and imitation crabmeat are lightly marinated in rice vinegar to make this cool and tasty salad.
cooking.nytimes.com
If you have forgotten how delicious a great fillet of fish can be, try this: Steam it, with nothing on it Drizzle it with olive oil and lemon juice Sprinkle it with coarse salt
Ingredients: halibut steak, olive oil, juice
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This spicy sushi roll, made with imitation crab, gets it's heat from togarashi, chili powder, and wasabi for a quick and easy Japanese-inspired dinner.
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Get Steak Joint Chicago Cheese Steak Recipe from Food Network
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This is so easy and all done in one pot! It is delicious and everyone including kids will love it! This recipe is tried and true, impossible to fail! It can also be doubled or tripled without problems, but lower the heat on the second and third batch when browning, as not to burn.
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The wonderful flavor of seared beef and the tanginess of mustard come together in this zesty steak recipe.
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Get Spanish Omelet with Romesco Sauce Recipe from Food Network
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Seasoned beef brisket is slow-cooked, shredded, and coated in barbeque sauce in this easy recipe that will make tantalizing sandwiches.
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Brussels sprouts are cooked in a flavorful teriyaki sauce that will convert all people to loving Brussels sprouts.
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This is a very filling sandwich, great to make ahead of time and keep warm in the oven for a Superbowl party or any other time. But you better like cheese!
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Get NY Strip Steak with Red Wine-Rosemary Butter Recipe from Food Network