Search Results (18,719 found)
www.delish.com
Delectable Creole flavor enhances every bite of this sizzling seafood mixed grill.
www.allrecipes.com
Black squid ink pasta is tossed in a creamy sauce along with garlic, shallots and prosciutto.
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Get Braised Chicken Breasts on Toasted English Muffins with Vegetable Mirepoix, Toasted Pine Nuts and a Zucchini, Summer Squash and Onion Medley Recipe from Food Network
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Get Peach, Raspberry and Lime Sangria Recipe from Food Network
www.chowhound.com
We haven’t had our first snow yet here in New York and the farmers’ markets are winding down but there are still some beautifully vibrant vegetables on the stalls...
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Get Marinated Lamb Shoulder Chops with Tzatziki, Arugula, and Feta Recipe from Food Network
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Get Berbere-Roasted Hake with Cool Bean Salad Recipe from Food Network
cooking.nytimes.com
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 lighter skinny version of Greek moussaka uses chicken, roasted eggplant, and a Greek yogurt topping that turns golden brown and bubbly.
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Corn, sausage, shrimp, potatoes, and seasonings are all you need to create this traditional South Carolina Low Country favorite.
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A simple mix-and-bake cake is topped with lots of sweetened tart cherries for an easy dessert that's ready in less than an hour. It's great served warm with vanilla ice cream.