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Vinny Dotolo found inspiration for this elegant dish by thinking about New Year's Eve classics. Both Champagne and caviar flavor the butter sauce that he spoons over seared scallops set on mini potato pancakes.
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When octopus is slowly simmered, it becomes delicate and tender. Tossed in a salad with potatoes and green beans, then dressed with garlic and parsley, it makes for a very lovely and satisfying dish.
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This flavorsome — and relatively fast — recipe comes from Los Angeles-based bartender Gabriella Mlynarczyk Pickled onions are the classic garnish for the Gibson cocktail, but if you love these briny, crunchy, little alliums as much as I do, you might find yourself tossing them into your gin and tonics and vodka and sodas, too (and adding them to cornichons and mustard as accoutrements for pâté).
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The sharp flavor of spinach wilted in oil combines perfectly with fresh scallops sauteed lightly in garlic and oil, tossed with hot fettuccine, and served with a delectable sauce of cream of mushroom soup, fresh mushrooms and white wine.
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To go with grilled scallops, Marcia Kiesel creates her own version of salsa verde by combining sweet honeydew and buttery avocado in a fruit salsa.
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All the flavor of a Bramble but without the alcohol.
Ingredients: bay leaf, lemon juice, tarragon
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Get "Old Bay" Grilled Steak Fries Recipe from Food Network
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Get Crabmeat-Stuffed Whole Bay Flounder Recipe from Food Network
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Spicy chorizo accentuates the delicate sweetness of scallops in this saffron-scented dish. Serve this main course with lightly steamed asparagus.
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Pollo adobado, a traditional Mexican adobo-marinated baked chicken dish, is bursting with flavor from a guajillo pepper and tomato sauce.
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Say "no!" to plain white rice and use this recipe to add flavor and color to converted rice with onion, garlic, bell pepper, and parsley.