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Chef John's easy side dish is seasoned with garam masala and thickened with Greek yogurt for creamy-tasting curried corn.
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This is a simple method for cooking firm, white-fleshed fish on the stovetop from start to finish If halibut is not available, use thick flounder fillets, snapper, grouper or large sea scallops The flavor of sage permeates the quick, easy pan sauce and the buttery bread crumbs provide crunchy texture.
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A Vietnamese style rice noodle bowl with grilled shrimp. Also known as bun tom nuong.
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A rich crab bisque in roux-thickened fish stock and cream soup base seasoned with sherry and paprika.
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Tender chicken in a creamy, spicy tomato and coconut milk sauce! Serve over jasmine rice.
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This recipe is by Julia Reed and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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“Sometimes the simplest paellas can be the most satisfying,” David Tanis wrote in 2012, when bringing this recipe to The Times Here, fresh, wild-caught shrimp are peeled and deveined, the shells saved for a broth to flavor the rice (though a chicken broth can also be used, if you’re short on time) The shrimp is then marinated, and cooked separately, layered over a bed of rice, fava beans and chorizo.
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Get Cheddar Broccoli Soup with Bacon and Egg Croutons made with Bavarian Wheat Beer Recipe from Food Network
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Get Hanger Steak Sandwich with Bourbon Creamed Spinach Recipe from Food Network