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New Mexican Hatch green-chile powder isn't a substitute for fresh chiles, it's a whole different flavor.
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Get Grandma Irene's Corn Souffle Recipe from Food Network
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I grew up in Nova Scotia where seafood was cheap. My Mom and grandmothers had some pretty inventive ways of making lobster 'not-boring!' Now, lobster is a treat and costs a fortune. I've paid over ten dollars for one of these lobster rolls in Cape Cod and it wasn't half as good or half as big as the ones my Mom taught me to make. This is a wonderful summer (or winter) treat and makes a fancy luncheon to impress your friends.
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Slow-roasted cherry tomatoes bring their concentrated, sweet flavor to a salad made with arugula and green beans, and topped with toasted pine nuts and feta cheese.
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This cooling herbed yogurt sauce is adapted from the chef Yotam Ottolenghi in London, who serves it with leek fritters But it’s wonderful with mild fish like cod The fish, while delicious, is utterly simple: fillets baked in a 300-degree oven until opaque, 10 to 20 minutes depending on the thickness of the pieces
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Get Tortellini in Parmesan Brodo Recipe from Food Network
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Get Du Puy Lentils with Carrots Recipe from Food Network
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Filet mignon is the king of steaks. It's lean, tender, you can add any desired flavor to it and it will absorb it all, and you can cut it with a butter knife. This is a perfect special-occasion meal.
Ingredients: sage, garlic, thyme
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Spinach and kale are the hidden veggies in this sweet green juice that the whole family will love.
Ingredients: oranges, lemon, green apple, spinach, kale
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A creamy chicken and broccoli casserole with a hint of curry flavor has a topping of melted cheese and crisp corn flake crumbs for a dish even picky kids will enjoy. Use a store-bought roasted chicken to make it easy.
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This recipe is by Marian Burros and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Mix dry coconut, dry chile and garlic together, and you can easily brighten a batch of roasted winter squash But this South Indian home-cooking technique is versatile and works with many kinds of vegetables too Cut a head of cauliflower into florets, and roast that instead