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Ripe cherry tomatoes are stuffed with a creamy smoked salmon filling.
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Get Upside-Down Tomato Tart Recipe from Food Network
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Quick and easy green beans pan-fried in garlic butter are a simple side dish for the Thanksgiving or weeknight table.
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This recipe is a far departure from the mayonnaise-based tuna concoctions that Americans expect Tuna (packed in olive oil, please) is mixed with peppers, fresh herbs and nuts and dressed in olive oil, balsamic vinegar, lemon juice and two types of mustard It can sit in the fridge for up to three days, making it excellent picnic food or just a departure from the usual sad desk sandwich.
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This recipe is by Oliver Schwaner-Albright and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Pan-Roasted Chicken with Creamy Mustard Sauce Recipe from Food Network
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This earthy porcini mushroom fried rice showcases porcinis multiple ways: sautéed, raw, in a dried porcini spice powder, and in a rich aioli. Balsamic-glazed...
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Get Royal Icing Recipe from Food Network
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The eggs in mayonnaise hold the oil in suspension, while vinegar and lemon juice add acidity and flavor. It is one of the most loved of all French sauces, especially when served with poached and fried fish dishes and cold meats.
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Deep-fried yet light and tender.
Ingredients: lemon, artichokes, flour, canola oil
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Italian salad dressing does wonders for chicken breasts, especially if they are left to marinate for several hours in the fridge. Then just before grilling, each breast gets a sprinkling of lemon pepper.