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Fresh summer corn kernels, simmered with feta cheese and a little cream, make a buttery bed for shrimp sautéed in a tomato and bell pepper sauce Think of it as a lighter, sweeter and wholly inauthentic take on shrimp and grits If you crave this out of corn season, feel free to use frozen kernels instead.
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Wrap this authentic larb gai in fresh lettuce leaves to contrast the flavors of fish sauce, lime juice, and toasted rice.
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A recipe for a butterflied and marinated whole chicken cooked on the grill with a lemon and herb marinade.
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Get Caesar Salad with Pancetta Recipe from Food Network
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Get Roasted Shrimp Cocktail with Green Goddess Dressing Recipe from Food Network
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In this chicken chile verde recipe, a whole chicken is cooked in a slow cooker with tomatillos, poblanos, and jalapeño.
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A delicious and festive recipe for mini cheesecakes flavored with fresh ginger and brandy, in a gingersnap crust.
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Salmon fillet is baked in a puff pastry pocket with onion, mushrooms, and spinach in this elegant French-inspired salmon en croute recipe.
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Get Cuban Roasted Pork Leg: Pernil Recipe from Food Network
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A hearty Low Country stew is transformed into a Southern summer salad. Long grain and wild rice, black-eyed peas, peppers, and fresh crabmeat are tossed in a simple lemon, olive oil, and parsley dressing.
cooking.nytimes.com
This recipe is by Melissa Clark and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.