Search Results (8,225 found)
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The marvelously versatile deviled egg is made new and different with Parmesan cheese, oregano, Dijon mustard and a dash of hot sauce.
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Bow tie pasta and ham baked in a Colby cheese sauce.
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This braised short rib recipe uses kimchi to heighten the flavors and add texture.
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Savory grits with extra corn and green onion greens, Parmesan cheese, and parsley.
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Salmon brine is made with lots of citrus flavor. It is also excellent for trout. This recipe makes enough to brine two large salmon fillets.
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This recipe is by Molly O'Neill and takes 5 hours 20 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Known for his seafood dishes, Chef Deletrain adds shrimp to this light, summery, tomato-based gazpacho.
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An easy summer salsa recipe of fresh corn, tomatoes, avocados, and cilantro.
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Chef John gives a Northern California twist to his Nicoise salad by adding avocado to the vinaigrette--perfect with the tuna, olives, green beans, and potatoes.
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This is a tweaked, reduced quantity version of the one at hindustanlink.com, see this topic: http://chowhound.chow.com/topics/450702 It is a work in progress...
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This store-bought cake mix is topped with a delicious home-made praline 'frosting' that caramelizes after a few minutes in the oven.
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The softened grilled garlic is delicious spread on the tomato bread.