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This recipe for tacos al pastor is based on the Mexican classic: thin slices of roast pork topped with roasted pineapple, cilantro, and onion.
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Get Zucchini "Hash Browns" and Eggs with Berry-Nana Smoothie Recipe from Food Network
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Get Berbere-Roasted Hake with Cool Bean Salad Recipe from Food Network
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To reduce the amount of butter and cream in his dishes, the chef Michel Richard works with three elements: reductions or concentrations, sauces or juices; crusts to keep food moist; and firecrackers, the crunch from oven-dried vegetables and fruits.
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This recipe yields a chunky, crisp, and delicious salsa-like version of pico de gallo.
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Get 30-Minute Pan-Seared Salmon with Baby Bok Choy and Shiitake Mushrooms Recipe from Food Network
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This striking dish has become a modern classic, as chefs around the world are working out new ways to push vegetables into the center of the plate It makes a lovely vegetarian main course after a pasta intro, or a gorgeous side dish for lamb or fish Omit the anchovies in the sauce, and it becomes entirely vegetarian; replace the butter with more olive oil, and it turns vegan
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This is the balsamic glaze you want to keep on hand to brush on burgers, meats, fish, or chicken, to drizzle over fresh fruits and veggies, or for a million other things that need a pop of intense, tangy flavor. It only needs 2 ingredients and 20 minutes, and it keeps just about forever.
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This dessert looks like a cake, but it's really whipped cream and 3 different pretty colors of gelatin cubes, all folded together and chilled in a graham cracker crust.
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Eggs combined with Butterball Smoked Sausage and vegetables provide a colorful and tasty dish for breakfast or brunch.