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Tired of only finding napa cabbage recipes that use Asian seasonings and fried ramen noodles? This salad has a fresh zippy flavor and makes a nice accompaniment to baked fish or roasted chicken.
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Get Spanish Baked Salmon Recipe from Food Network
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Get Grilled Scallops with Grilled Pineapple Salsa Recipe from Food Network
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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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Calamari (squid) slow cooked in tomato sauce with onion, fennel, garlic, red wine, and parsley.
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Based on the Italian classic, this take on spaghetti carbonara uses spaghetti squash in place of pasta to go with the creamy bacon-spiked sauce.
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Canned luncheon meat is blended with processed cheese sauce and pimiento and spread on bread for island-style cold sandwiches that are great for tea parties or kids' meals.
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Labneh, a Lebanese yogurt dish, includes yogurt mixed with olive oil and fresh herbs that is delightful for dipping or as a spread.
Ingredients: greek yogurt, olive oil, mint, dill, salt
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Chicago chef Stephanie Izard makes the ultimate summer salad with a creamy version of sweet-salty Japanese unagi sauce, which is typically brushed over eel.
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This recipe is by Maura Egan and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Nutritional yeast, parsley, onion, garlic, celery, and dill make up the recipe for this vegan, gluten-free bouillon powder.
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Get Black Bean Burgers Recipe from Food Network