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cooking.nytimes.com
A chilled cucumber soup, whirled together in the blender to serve as an instant dinner, is one of the quiet rewards of midsummer The trick to making it hearty enough is to not stint on the seasonings, especially when something as mild as cucumber is the main ingredient Garlic, plenty of herbs, jalapeño and anchovy add plenty of flavor, while buttermilk contributes a creamy, light texture
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This delicious take on P.F. Chang's® famous chicken lettuce wraps will have you making a meal of an appetizer!
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Chicken breast is topped with mozzarella cheese and capers and served with a creamy white wine sauce in this rich and tasty meal. Warm French bread is perfect for soaking up all that yummy sauce.
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Tender bay scallops are cooked quickly in a tasty sauce of garlic, onion, white wine, chicken broth and Romano cheese. Toss fresh green parsley into the mix and pour over cooked linguine. Serve with a sprinkling of Romano cheese.
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Roasted squash sauced with a sweet-tangy mix of onions, currants, paprika, sherry vinegar, and honey.
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The fragrance of these beautiful, buttery bay scallops with their garlic parsley sauce is only surpassed by the taste!
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Fava beans, grape tomatoes, and fresh basil combine to make this hearty Tuscan pasta salad. Serve on fresh greens for a crowd-pleasing dish.
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A sweet and sour dressing is the perfect thing for this very Asian cabbage salad. It mates perfectly with the crunchy ramen noodles, almonds and sesame seeds. Makes six servings.
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Chicken breasts are rolled with jalapeno peppers and cheese and wrapped with bacon. The chicken is served on a bed of rice with a white wine sauce and a garnish of red bell pepper and corn.
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Champagne Chocolate Truffles! So easy, yet so impressive. Made with just dark chocolate, cream, and CHAMPAGNE! Add gold leaf on top if you're feeling fancy.
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Serve this simple cream sauce, made with shrimp and mushrooms, over any grilled, blackened, steamed, pan fried fish. Great idea for a romantic candlelight dinner for two.
cooking.nytimes.com
Natasha David has served a wide variety of spritzes at her Lower East Side bar, Nitecap, since it opened in 2014 Some she delivered in the fashion of a standard cocktail — that is, chilled but iceless Despite its name, that is the case with this bright and sparkling take on the classic daiquiri