Search Results (7,722 found)
www.chowhound.com
This pasta recipe combines springtime favorites artichokes and asparagus with fettuccine tossed in a loose basil-parsley pesto.
cooking.nytimes.com
I’ve always thought that gravlax should be translated as “gift from the Norse gods” – it’s the perfect party dish It’s a fillet of salmon cured in a mixture of salt, sugar and herbs After two to three days, the fish emerges silky, flavorful to its core and easy to slice
cooking.nytimes.com
This recipe for an intense, lovely chicken stock is full of deep flavors and provides a perfect base for soup Feel free to use leftover bones from roast chicken, but at least half of the bones should be raw Ask your butcher for feet, heads and wings, which are all high in gelatin and will lend body to the stock
www.allrecipes.com
Sliced squid is tossed with a lemon juice, garlic, and celery mixture!
cooking.nytimes.com
This recipe is by David Latt and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Marian Burros and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get Virgin Blueberry Fizz Recipe from Food Network
www.foodnetwork.com
Get Cool As A Cucumber Soup Shooters Recipe from Food Network
www.delish.com
Recipe for Gremolata Potatoes, as seen in the May 2007 issue of 'O, The Oprah Magazine.'
www.delish.com
Sauteed scallops pair up with potatoes tossed in a fresh, aromatic dressing highlighted by mint, chives, parsley, and lemon juice.
www.allrecipes.com
Beef and rice stuffed zucchini with mint and parsley are simmered on the stovetop until tender, then served with a fresh egg and lemon sauce.
cooking.nytimes.com
Eaten whole, wheat berries have a strong nutty flavor, making them an earthy alternative to rice, couscous and quinoa They can be soaked overnight so they’ll cook faster and have a lighter, softer texture, but it’s not necessary A great way to prepare them is in tabbouleh, as a substitute for bulgur wheat