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Green peas and water chestnuts combine with a vinaigrette dressing for a crunchy colorful salad that is perfect for picnics or lunch.
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Dry English mustard delivers much more of a burn than yellow ballpark mustard, so even used in a pickling liquid, it can lend some surprising heat.
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Aida Mollenkamp packs tart (pomegranate), bitter (watercress, arugula) and sweet flavors (honey, pear) into this spicy salad.
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Thinly-sliced beef is flavored with a complex, sweet and salty marinade with pear juice, soy sauce, garlic, and sesame seeds, then grilled with optional mushrooms and onions for an authentic Korean dish.
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You dont need to make a special trip to the fish shop for smoked trout. The fish counter at most grocery stores will have it, vacuum-packed like many brands of bacon. We used plain smoked trout fillets, but the black-peppercorn type would be good,
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Most risotto recipes require standing at the stove and stirring the pot continuously; this simpler version lets the oven do all the work.
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Get Seared Snapper with Vidalia Onions and Bean Ragout Recipe from Food Network
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These crab stuffed mushrooms have a little chili powder in them, and are cooked in sherry.
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A rich pasta dish full of shrimp and parmesan cheese.
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French lentils (also called puy lentils) have a wonderful earthy flavor and are worth seeking out to make this recipe. They're tossed with snipped fresh herbs, a sherry vinaigrette, grape tomatoes, and crumbled goat cheese.
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Chef Jason Travi thinks of this as an everyday salad because it's simple enough to accompany just about any main course. The dressing can be made in large batches and kept in the refrigerator.