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cooking.nytimes.com
Sonia Ezgulian, the guest chef at Café Salle Pleyel in Paris in 2008, created this burger, a riff on steak tartare She’s kneaded a mixture of chopped sun-dried tomatoes and tangy cornichons and capers into the ground meat Parmesan shavings stand in for the usual Cheddar.
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The secret ingredient? Steak sauce. The creamy part? Mayonnaise and sour cream. The end result is a delicious garlic- infused dressing that would be perfect topping a salad of grilled beef or chicken.
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This dish of fresh zucchini is balanced by soft, ripe Taleggio and roasted marcona almonds.
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Adam Perry Lang's barbecue sauce sweet, spicy, and sticky pairs perfectly with his super-flavorful chicken wings.
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These homemade chicken nuggets are baked, not fried, and get their nutty flavor from wheat germ.
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Creamed corn, whole kernel corn, half-and-half and milk go into this quick corn chowder made with vegetable broth.
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This creamy carbonara made with dairy-free coconut milk, fresh oyster mushrooms, bell peppers, and a hint of basil is a great vegan dish.
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These spicy hush puppies are loaded with bell peppers and pimento peppers for a colorful and tasty treat. Serve alongside tartar sauce for a delicious appetizer.
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This quick fruit dish with a bit of added crunch is always fun to make with kids.
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I put it as a side dish, but it's perfect all on it's own, also. This is the first risotto I've made, and still my favorite, for the pure simplicity.
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Poaching chicken is an easy and low-fat cooking method which results in wonderfully moist meat.