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Sandwich made with focaccia bread, arugula, Mozzarella cheese, and marinated sliced tomatoes and onions.
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This recipe is by Melissa Clark and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This classic French sauce of butter, wine, and cream is a luxurious accompaniment to fish.
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Get Bibb Lettuce and Shrimp Wraps Recipe from Food Network
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Pastrami-spiced duck breasts are placed on slices of rye with a simple slaw to make Chef John's twist on a reuben sandwich.
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Get Walnut Chicken Recipe from Food Network
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Grilled salmon gets a kick when garnished with a tasty bacon and cabbage ragout.
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Venetian fried fish marinated in vinegar and red wine.
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Pan seared flat iron steaks are served with mushrooms and shallots in a balsamic red wine sauce. I like these steaks because they are tender, but not so lean that they get tough if you over cook them.
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Get Kung Pao Turkey Stir-Fry Recipe from Food Network
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This recipe is from the French Laundry, the chef Thomas Keller's restaurant in Yountville, Calif It was published as part of a 2001 story about the raw food movement, in which every element of every dish is raw, organic and vegan.
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Get Steak Au Poivre Recipe from Food Network