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This has the taste of yesterday updated to meet today's palates. I love this dressing and it was one of two signature dressings I used as the executive chef at a Washington, D.C. seafood restaurant. Great stuff. Don't be put off by the use of anchovy paste; it is not noticeable and the dressing is very memorable. Works especially well as a Caesar substitute!
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Blueberry balsamic sauce serves as a sensational topping for grilled salmon in this summery dish.
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Loaded with parsley, tarragon, and chives, this creamy dip has a texture and color perfect for all sorts of Halloween gags. It would also be delicious served with poached chicken or seafood.
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Catfish fillets are brushed with butter, coated with spices, and baked with tomatoes and chile peppers.
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The mild flavor of the beets really shines in this lightly seasoned salad.
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This traditional egg salad comes with an added twist thanks to crispy bacon, zesty lemon juice, and fresh dill.
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Pretzels and Cheddar-flavored fish crackers are seasoned and toasted in this simple and delicious recipe.
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Tri-tip is a California central coast specialty, claimed to have been first introduced in the Santa Maria area. This recipe adds dill, sage, and rosemary to the basic Santa Maria recipe. The flavorful cut of meat really shines when it is grilled or smoked. Great with a green salad or layered onto French bread for a juicy beef sandwich.
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Michael Bras purees this lush mushroom soup with bread toasted to a dark brown to thicken the texture and deepen its flavor.
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Cucumber, onion, and dill get a quick dressing in vinegar and oil for a simple, Hungarian-inspired cucumber salad.
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A recipe for a refreshing salad: Paper-thin slices of cucumber and red onion are seasoned with dill, garlic, salt, and sugar, then tossed with chopped avocado and red wine vinegar.