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Warm lamb sausages and cool grape relish form tasty juxtapositions of savory and sweet, hot and cold.
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Beautiful things happen when you branch out from maple bacon.
cooking.nytimes.com
If you're looking for something to pair wonderfully with a few glasses of amber-hued amontillado, you can't do much better than these tender, burnished sea scallops, inspired by a memorable midcourse of scallops with pistachios and licorice at Restaurant Daniel Though you're less likely to overcook larger sea scallops, remember that quality is more critical than sheer size In the market, look for scallops that appear fairly dry; waterlogged scallops will never achieve that ideal caramelized crust
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East meets West in this fusion red snapper with strong Chinese flavors like ginger and garlic that is prepared with simple French techniques.
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This is a recipe for a lightly spiced cauliflower curry, good over rice or with naans/tortillas/etc. It's a simple dish and isn't heavy. You could also use this...
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Get Grilled Tuna with Caramelized Onions, Cinnamon and Mint Recipe from Food Network
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Get Caesar Salad Pizza Recipe from Food Network
cooking.nytimes.com
Festive dishes in Israel and throughout the Middle East often include rice and lamb This magnificent recipe, topped with a bright pomegranate and fennel relish, is the Israeli chef Erez Komarovsky's twist on an ancient, labor-intensive classic of individual stuffed chard, cabbage or grape leaves, symbolizing the plenty of the fall harvest It is perfect for Rosh Hashana or any seasonal holiday gathering