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This recipe is by Moira Hodgson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A yogurt dill sauce is a cool, creamy counterpart to salmon poached in a delicate white wine and shallot broth.
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Call it sushi in salad form. The overall effect is pretty close to that of the Japanese specialty, even though the rice is arborio (short-grain, but not sushi rice), the salmon is smoked (not raw), and the spicy kick comes from horseradish (not wasabi).
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Get Chia Crusted Salmon with Soy Bok Choy Recipe from Food Network
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Poaching is an easy technique to have in your back pocket for moist, flavorful salmon every time. Here, the poaching liquid and cream sauce are infused with fresh rosemary.
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An egg yolk/garlic marinade tenderizes these chicken breasts before they are dipped in a seasoned crumb mixture and baked.
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A substantial pasta sauce of tomatoes with chile peppers, shredded chicken and processed cheese.
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Chicken Milano is an Italian-inspired pasta dish with fettuccine topped with chicken in a creamy sauce with roasted red peppers.
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Persimmons are simmered with sugar, lemon juice, and lemon zest in this quick and easy recipe for a unique homemade jam without pectin.
Ingredients: persimmon, sugar, lemon juice, lemon
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Smoked salmon, tomato and onion make up this tantalizing Hawaiian salad. It's just not a luau without the lomi!
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Get Pasta Rosa Recipe from Food Network