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During Summer's at the lake all the neighbors have pitch in dinners after a day of boating, sunning or fishing. These beans are always a hit with no leftovers...
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This souffle offers a good mix of flavors: salmon, gruyere, capers, and chervil leaves.
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Get Spanish Omelet with Romesco Sauce Recipe from Food Network
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Leftover rice fried with garlic, ham, and egg makes for a great, Filipino-style breakfast treat.
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Depending on the season, Travis Lett also makes this salad with plums, peaches, and pears.
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Get Quesadillas Recipe from Food Network
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Chorizo boudin balls are an appetizer akin to Italian arancini in which Cajun dirty rice is studded with spiced pork and enriched with creamy chicken livers before being draped in panko, fried and served with a garlic aioli Hearty yet refined, these can be made ahead, chilled (or even frozen) and then cooked just before guests arrive.
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These mini quiches with Gruyere and asparagus are perfect dinner party snacks.
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Chef John braises octopus until tender, then sears it on a hot grill to achieve the great tenderness of his Spanish octopus.
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Cold-smoking salmon usually requires an elaborate setup. Use the brilliant trick of quickly smoking the fish, then curing it like gravlax, as a great option for the home cook.
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Get Roasted Onion and Smoked Chile Oyster Sauce Recipe from Food Network
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Bacon = GOOD BBQ = GOOD MEATBALL BOMBER = GOOD PUT THEM ALL TOGETHER AND YOU GET AWESOME