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cooking.nytimes.com
This 2004 recipe draws its inspiration from Thailand, where Mark Bittman first sampled it The original was topped with shrimp, but his version uses scallops, “a slightly more unusual and elegant combination,” but don’t feel tied to just scallops: any grilled meat, poultry or fish work just as well here.
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Get Lemon Meringue with Amaretti Cookie Topping Recipe from Food Network
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Make this Pork Stir-Fry recipe in just 25 minutes. Flavored with soy sauce, garlic, and ginger, we add sweet potatoes, snap peas, and spinach for a healthy twist...
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Thinly sliced Brussels sprouts sautéed with lemon zest and juice are folded into creamy risotto with plumped dried figs.
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Get Marinated Grilled Flank Steak with BLT Smashed Potatoes Recipe from Food Network
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Get Biscuit Waffles with Lemon Cream, Lemon Syrup and Blueberries Recipe from Food Network
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Get Victor's 1959 Cafe - Picadillo and Creole Sauce Recipe from Food Network
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Get Corn Cakes with Crab and Smoky Avocado Yogurt Recipe from Food Network
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Get Pork Chop Layered Salad with Blue Cheese Dressing Recipe from Food Network
cooking.nytimes.com
Here is a quick, zesty summer meal, easy to throw together after a day at the beach You can use the recipe as a template, substituting chicken, tofu or vegetables for shrimp, if desired.
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Get Ricotta Gnocchi with Roasted Corn Brown Butter, Crispy Prosciutto, Parmesan and Fresh Basil Recipe from Food Network