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Use canned wild red salmon to make Chef John's budget-friendly recipe for homemade salmon cakes.
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Chef David Chang’s umami-packed recipe combines roasted asparagus with a simple miso butter and a runny-yolked egg.
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This streamlined version of Chef Skenes dish from Saison in San Francisco showcases brassicas (plants in the mustard family, like broccoli, cauliflower, cabbage, and rutabaga) and toasted grains in a delightfully frothy bonito-kombu (seaweed) broth.
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Ripe cherry tomatoes are stuffed with a creamy smoked salmon filling.
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Recipe for Poached Peaches and Raspberries in Sauternes, as seen in the June 2005 issue of 'O, The Oprah Magazine.'
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This dessert is divine in its simplicity. Rich, tangy buttermilk makes the cake deliciously moist, and a splash of vanilla throughout.
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Salmon, lentils and bacon-a near perfect trinity of protein.
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This recipe is by Molly O'Neill and takes 5 hours 20 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This is like a South Asian version of huevos rancheros The sauce yields more than what you’ll need for one serving Refrigerate or freeze what you don’t use.
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Make your next brunch a special occasion with tostadas filled with crumbled sausage, shredded cheese, cooked eggs and salsa.
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Delightful salmon and feta cheese filling wrapped in puff pastry. I have substituted spinach and cooked tiny shrimp for salmon in this recipe too.
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