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This is a terrific broth with caramelized roasted vegetables as a base. The veggies are then plopped into a pot with water and herbs and simmered until a rich, delicious broth emerges. Strain and you have two quarts broth. Freezes well.
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Add a little spice to a simple shrimp stock.
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Get White Cheese Pizza with Grilled Corn and Wood Smoked Bacon Recipe from Food Network
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New York City chef George Mendes quick-cures fresh cod by standing it in kosher salt for only 10 minutes. He says cod is naturally soft and flaky ("as well as bland," he adds), so salting gives it a firmer texture and a more pronounced flavor.
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This traditional Sicilian dish makes a festive main course, especially when served from a giant platter Sweet and savory flavors mingle beautifully here, with currants, raisins, saffron and pine nuts Aromatic wild fennel fronds and fresh sardines are preferred, but even if made with cultivated fennel and canned sardines, this is a magnificent dish.
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The perfect, basic, never-fail pesto recipe loaded with basil, garlic and parmesan. Try toasting the pine nuts for some extra flavor.
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These pan-fried crispy zucchini fritters make a tasty vegetarian main dish or light side dish and take only half an hour to prepare.
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This pink and red potato salad is made with beets, potatoes, carrots, and sauerkraut.
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This is a simple cucumber-and-tomato salad with a quick homemade dill-flavored balsamic vinaigrette dressing.
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Using ranch dressing as the base for this salad with potatoes, carrots, peas, pickles, onion, and ham makes for a fantastic twist to traditional potato salad.