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Home cooks can easily replicate the sous-vide technique by simmering the steaks in a resealable plastic freezer bag at a low temperature.
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This recipe is by Matt Lee And Ted Lee and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get NY Strip Steak with Orange Bourbon Glaze Recipe from Food Network
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Get Clams with Fennel Broth Recipe from Food Network
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Get Pan Seared Diver Scallops Recipe from Food Network
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These baked beans are made with Korean BBQ sauce and bacon and cooked under pressure in the Instant Pot® so they develop a smoky flavor.
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Get Fancy Fisherman's Stew Recipe from Food Network
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Get Sea Bass in Artichoke Stew, and Tequila served with Ricotta Tortita Recipe from Food Network
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This hearty Southeast Asian noodle soup is sweet, spicy and vibrant, with a tropical creaminess from coconut milk.
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A classic warm deviled eggs recipe from chef Jennifer Puccio.
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Rosemary and thyme are the seasonings in this coq au vin (French for "chicken simmered in wine") recipe with white wine, bacon, and shallots.
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Cajun seasoned shrimp are combined with shallots, mushrooms, and roasted red peppers in a simple white sauce served over fettuccini.