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cooking.nytimes.com
If you're seeking seriously intense heat and rich, layered flavors to go along with it, Indonesian sambal will deliver a two-for-one punch The chef Retno Pratiwi uses a mix of red bell peppers and two kinds of red chiles to form the base of the exquisite, bright red sauce, softening it with a little coconut sugar and brightening it with aromatics You can reduce the number of chiles or opt for milder ones if you're not looking for a kick
cooking.nytimes.com
This recipe is by Alice Hart and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Crawfish Etouffee Recipe from Food Network
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This wild mushroom and beef stir-fry recipe uses leeks, flank steak, and a variety of wild mushrooms.
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Recipe courtesy of Fortunato Nicotra, executive chef of Felidia.
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Get Lobster Roll with Yuzu Cashew Dipping Sauce Recipe from Food Network
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Look for female lobsters, which have two feathery feelers at the top of the tails, so you can use the eggs.
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This spicy lobster is the wildly popular signature dish at Marc Forgione's NYC restaurant.
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Have something to celebrate? Treat yourself to a dinner of boiled lobster with warm butter dipping sauce. You wont have to spend much time in the kitchenthis is one of the quickest of all our recipes to prepare.
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Get Grilled Lobster with Yucatan-Style Recado (Spice Rub) Recipe from Food Network
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A quick pickling yields tangy, tasty results with no cocktail sauce needed.