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I took the idea of wrapping beef in pastry from the traditional beef Wellington to make a simpler dish with the kick of fennel seeds and cayenne. I serve these with tomato sauce.
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Sunchokes, a.k.a. Jerusalem artichokes, are nutty-tasting and can be eaten raw or cooked. When roasted, they make a great change of pace from the usual crudités served with bagna cauda, the Italian olive oil, garlic, and anchovy sauce.
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Brimming with hearty mushrooms, wine-soaked bread, savory spices, and cheese, these stuffed eggplants are so packed full of flavor, you'll never miss the meat.
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Get Mussels in White Wine Recipe from Food Network
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Get Paella Burgers and Spanish Fries with Pimiento Mayonnaise Recipe from Food Network
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Get Crabmeat Fondue Recipe from Food Network
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Don't toss out the chicken bones and miscellaneous pieces like wing tips, backs, and necks. Make stock out of them; it's pure gold in the kitchen.
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Shrimp scampi made with spaghetti squash is a delicious low-carb, paleo dish that is ready in minutes once the spaghetti squash is baked.
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With tarragon, chervil, and parsley, this bearnaise is very flavorful. Bearnaise is a creamy and elegant sauce that is wonderful with grilled steak, poached salmon, or roasted vegetables.
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When Saints' fan Melissa Smith, a.k.a. Mother Hen of ChicksintheHuddle.com, prepares tailgate food for an upcoming game, she tries to incorporate a friendly little dig at the opposing team.