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Drinking wine with eggs at lunch always feels so French to Kristin Donnelly, likely thanks to Elizabeth David's famous essay, "An Omelette and a Glass of Wine."
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These bold and basic flavors are perfect as a first course with pasta.
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Get Pasta with Camembert Cheese Recipe from Food Network
cooking.nytimes.com
This mildly spicy dish requires minimal cooking, so it's great for a hot day Both udon and soba noodles will work in this dish.
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In this recipe for a Thai-inspired salad, made for a 6- to 8-quart electric pressure cooker, crispy pork, flavored with fish sauce and lime, is paired with sweet and juicy pomelo (or use grapefruit) and heady fried garlic chips If you’d rather make this in a slow cooker, you can; it'll take 5 to 7 hours on high (You can also make it in a stovetop pressure cooker, by trimming a few minutes off the cooking time
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Get Garlic Halibut with Tomato-Caper Bruschetta Recipe from Food Network
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This creamy salmon soup is quick and easy to make. Seasoned with white pepper, paprika, and dill weed, it combines half-and-half with a splash of port for deep, rich flavor.
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Look for female lobsters, which have two feathery feelers at the top of the tails, so you can use the eggs.
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Substitute seasonal ingredients for a salad that’s great year-round.