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What if salade niçoise wasn't a salad at all, but a warmer, heftier dish with a beautiful piece of butter-browned halibut right at its center Erin French, the chef at the Lost Kitchen in Freedom, Me., does just that with her Maine halibut niçoise, in which the main components of a classic niçoise are accounted for, but totally reconfigured Beans and new potatoes are in a simple shallot dressing; eggs are poached so the yolks are still soft and runny; garlic and anchovies season a quick tapenade
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Get Herb Gnocchi with Mushroom Sauce Recipe from Food Network
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Crabmeat and asparagus is a match made in heaven. This recipe is also fantastic, however, without any crab at all. Leave it out and serve the risotto as a side dish or as a first course at a springtime dinner party.
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This recipe is an evolution from the one mentioned in these topics: http://www.chow.com/digest/1933 http://www.chowhound.com/topics/363541 The overall intent...
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Get Q's Seoul Bulgogi and Kimchi Recipe from Food Network
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Get Chicken Tagine Recipe from Food Network
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You'll definitely want seconds of these creamy alfredo shells.
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The Marsala sauce in this dish gets its smoky flavor from canned fire-roasted tomatoes. A little bit of half-and-half and a lot of Parmesan cheese gives a comforting richness to the sauce.
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Chicken and tofu are cooked in the wok with vegetables and Chinese flavorings. Serve alone, with rice, or over noodles.
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Get Tuna Burgers with Carrot-Ginger Sauce Recipe from Food Network
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Try this recipe for an awesome hot and creamy shrimp scampi dip made right in the skillet; it's perfect for any occasion.