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This divine combination of sweet red peppers and sweet red onions goes very well with lamb. To add a little variety, add 1/4 cup raisins before serving, it's delicious!
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This recipe is by Pierre Franey and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Five Spice Sea Scallop with Seared Foie Gras served on Parsnip Puree finished with a Port Wine Fig Sauce Recipe from Food Network
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In this riff on corn chowder, the Beekman boys toss corn, potatoes, and bacon with cider vinegar. They grow at least five varieties of sweet corn each summer, and they're always coming up with new ways to use it.
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Skinning the fava beans for this summer salad does require a little effort, but you're left with a bright green, healthy salad Walnuts, toast them or don't, add crunch and the dressing adds zing.
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Slow-roasted cherry tomatoes bring their concentrated, sweet flavor to a salad made with arugula and green beans, and topped with toasted pine nuts and feta cheese.
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Pete Evens on grilling outside: "It's just more fun than cooking indoors and it gets my kids off Facebook."
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Get Duck a l'Orange Recipe from Food Network
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In this fun incarnation of Caesar salad, grilling romaine with a light brushing of oil boosts its flavor while adding few calories.
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Grilled kernels of fresh corn add their smoky taste to a quick salad that contains black beans, cilantro, and an easy dressing.
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Interesting twist on the typical steak salad. Broiled sirloin on Romaine lettuce with roma tomatoes, mushrooms, walnuts, and blue cheese with a smoky dressing.
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Get Warm Beef Tri-Tip Salad Recipe from Food Network