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Asparagus often makes wine taste vegetal. To counter that, chef Mark Ladner of Manhattan's Del Posto mixes shaved spears with a supremely wine-friendly ingredient: Parmesan.
www.allrecipes.com
This fresh chanterelle mushroom soup with wild rice, parsley, and dill makes for an elegant, savory meal that can be ready in under an hour.
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This Mexican-inspired twist on lasagna made with corn tortillas, cottage cheese, and enchilada sauce is perfect for dinner or potlucks.
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Lemon peel provides an added flavor dimension in this apple pie calling for tart Granny Smith Apples.
cooking.nytimes.com
Salty white cheese is a savory component that complements melon quite nicely This recipe calls for a mellow, ripe, densely textured variety, possibly as commonplace as cantaloupe or as exotic as a Galia or Charente melon Don’t use watermelon.
www.chowhound.com
Soft and fluffy on the inside, brown and crisp on the outside.
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This Frogmore stew recipe by Hugh Acheson is an upscale version of a Low Country boil with andouille sausage, shrimp, and corn.
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This is a tasty vegetarian version of a Chinese classic. You won't even be able to tell it isn't chicken! Seitan is made from wheat gluten and is very high in protein and low in fat. I recommend using a chicken-style variety.
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Unlike Massaman curry, green curry is made with fresh chili peppers and herbs instead of being roasted. Herbs give green curry a light and slightly sweeter flavor...
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This delightfully tart and sweet Japanese-style cucumber salad is great anytime.
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A vanilla ice cream pie with a homemade graham cracker crust is layered with fresh blueberries and strawberries for a delicious red, white and blue holiday dessert.