Search Results (4,544 found)
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Fennel studded Italian sausage and saffrin bring the flavor of Sardinia to this hearty, herb-freshened ragu.
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Lamb chops are marinated in a mint sauce, cooked in a skillet, and served with garlic-mint yogurt.
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Get Cucumber-Dill Marinade with Grilled Lamb Kebabs Recipe from Food Network
cooking.nytimes.com
In this blissfully easy weeknight dinner, cod and shallots are braised in butter and wine, then topped with an herbed, garlicky yogurt sauce It’s fast, flavorful and comforting, especially when served with mashed potatoes to drink up the pan juices You can substitute any other mild-fleshed fish for the cod
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WD-50 pastry chef Alex Stupak’s take on dessert is a deconstructed, adventurous spin on shortbread.
Ingredients: agar agar, egg, salt, oil
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Whiskey, bacon, mustard, and rosemary come together to make a rich and flavorful pan-fried beef dish.
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I usually pair leeks with potatoes to make a creamy puree, but this time I used basmati rice, and the results are comforting and delicious You could add something creamy to this if you wanted to – yogurt or milk or creme fraiche But I found it utterly satisfying with no further enrichment.
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A sophisticated smoked salmon with caviar on cucumber recipe.
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Instead of the traditional ground beef and ketchup, this tasty loaf recipe uses salmon and a creamy mustard sauce for a lighter, more sophisticated version of the old family favorite.
cooking.nytimes.com
With farm-fresh asparagus, no cooking is needed If the stalks are fat, slice them lengthwise with a simple kitchen peeler; if they’re skinny, just chop everything up fine Add radishes, fresh herbs, pea tendrils (if available), toasted pumpkin seeds, and you have an easy, incredibly vibrant salad
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All the ingredients of a Greek salad stuffed in a baked tomato shell. Serve with your favorite lamb dish, or as an appetizer.
cooking.nytimes.com
This Brazilian dish may contain a few unexpected or even unfamiliar ingredients, but they are easy to find online and worth the search The result is a tropical fish stew mellowed by slices of plantain and coconut milk and accompanied by the traditional hot sauce called piri-piri and farofa, the toasted cassava-meal accompaniment Farofa is served all over South America with all kinds of dishes; this version, with caramelized onions adapted from Felipe Amaral in Rio de Janeiro, was my favorite