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cooking.nytimes.com
I like coconut oil for sautéing vegetables and aromatics, especially onions They absorb the sweetness of the oil and pass that lovely nuance on to the whole dish In one memorable meal, I sautéed scallions in coconut oil, which managed to perfume an entire pan of plump, juicy shrimp spiked with garlic, ginger and coriander.
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Get Grilled Snapper in Banana Leaf: Pepes Ikan Kakap Recipe from Food Network
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Get Fisherman's Seafood Stew Recipe from Food Network
www.allrecipes.com
Button mushrooms and peas are the final ingredients added to this low-fat rosemary seasoned stew. Serve as is or over cooked noodles.
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Beets are fermented with garlic in a simple brine of water and salt in this easy recipe for fermented raw beets with everyday ingredients.
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This clam chowder recipe – chock-full of fresh littlenecks, potatoes, and bacon – takes you to the shores of New England. Don't forget the oyster crackers!
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Get Rabbit Stew Recipe from Food Network
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Get Quick Chick-in-Wine with Brie-Yukon Gold Mashed Potatoes Recipe from Food Network
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Colorful, hearty and tender, this slow-cooked stew features all the traditional ingredients of a good beef stew: beef, carrots, onion, potatoes, peas and rich beef stock.
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Get Lobster Dogs Recipe from Food Network
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Bay scallops, chopped tomatoes and fresh basil are added to a saute of garlic and zucchini, then poured over fettuccini for an elegant seafood dish. Serve as an entree or appetizer.