Search Results (579 found)
www.delish.com
The Sea Grill's Executive Chef, Jawn Chasteen, does it again with a great recipe for swordfish, perfect for indoor or outdoor grilling. Serve it on a bed of Summer Squash Ragout, and it's like icing on a delectable cake.
The Sea Grill's Executive Chef, Jawn Chasteen, does it again with a great recipe for swordfish, perfect for indoor or outdoor grilling. Serve it on a bed of Summer Squash Ragout, and it's like icing on a delectable cake.
www.foodnetwork.com
Get Basil Pesto Bread Recipe from Food Network
Get Basil Pesto Bread Recipe from Food Network
www.allrecipes.com
I got this great recipe from a friend and it has become a summer favorite! It is light and refreshing. Great as a side or as a light meal. Walnuts are a nice substitute for the pine nuts.
I got this great recipe from a friend and it has become a summer favorite! It is light and refreshing. Great as a side or as a light meal. Walnuts are a nice substitute for the pine nuts.
Ingredients:
water, couscous, salt, black pepper, red wine vinegar, dijon mustard, olive oil, cucumber, feta cheese, green onions, parsley, pine nuts
www.chowhound.com
This recipe is so creamy and full of flavor. Can be made ahead. It calls for dry vermouth, but it can be left out or substituted with rice wine vinegar, or even...
This recipe is so creamy and full of flavor. Can be made ahead. It calls for dry vermouth, but it can be left out or substituted with rice wine vinegar, or even...
Ingredients:
butter, feta cheese, cream cheese, garlic, shallot, vermouth, pine nuts, tomato, pesto sauce
cooking.nytimes.com
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.
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.
Ingredients:
bread crumbs, fennel fronds, golden raisins, currants, white wine, saffron, onion, fennel bulbs, anchovy, fennel seeds, coriander seeds, garlic, red pepper flakes, sardines, spaghetti, pine nuts, parsley
www.foodnetwork.com
Get Spinach Pie Recipe from Food Network
Get Spinach Pie Recipe from Food Network
Ingredients:
yellow onions, olive oil, salt, black pepper, spinach, eggs, nutmeg, parmesan cheese, bread crumbs, pignoli, butter, phyllo dough
cooking.nytimes.com
This recipe is by Regina Schrambling and takes 45 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Regina Schrambling and takes 45 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
red bell peppers, poblano peppers, nopales, jicama, olive oil, oregano, cumin, lime juice, pine nuts, red onion
cooking.nytimes.com
While Americans content themselves with Rudolph and Frosty, rural Austrians revere a more outré member of the holiday pantheon: Krampus, the malevolent goat-horned demon A pre-Christian holdover, he wields birch branches and rusty chains, enacting a sort of good cop, bad cop routine with Old St Nick
While Americans content themselves with Rudolph and Frosty, rural Austrians revere a more outré member of the holiday pantheon: Krampus, the malevolent goat-horned demon A pre-Christian holdover, he wields birch branches and rusty chains, enacting a sort of good cop, bad cop routine with Old St Nick
Ingredients:
dry white wine, vermouth, elderflower liqueur, liqueur, club soda, sparkling wine, grapefruit peel
cooking.nytimes.com
The key to making creamy pesto is to add the ingredients to the food processor in the right order to ensure that the nuts break down to a fine paste before the greens have a chance to turn brown Use basic basil pesto as a pasta sauce, or thin it out with a little olive oil to drizzle it over steak, chicken, fish, pizza or tomato salad The mint-pistachio variation is inspired by the chef Travis Lett, of Gjelina in Venice, Calif.
The key to making creamy pesto is to add the ingredients to the food processor in the right order to ensure that the nuts break down to a fine paste before the greens have a chance to turn brown Use basic basil pesto as a pasta sauce, or thin it out with a little olive oil to drizzle it over steak, chicken, fish, pizza or tomato salad The mint-pistachio variation is inspired by the chef Travis Lett, of Gjelina in Venice, Calif.
www.foodnetwork.com
Get Barbecued Mahi Mahi with Yellow Pepper-Cilantro Pesto Recipe from Food Network
Get Barbecued Mahi Mahi with Yellow Pepper-Cilantro Pesto Recipe from Food Network
Ingredients:
spanish paprika, ancho chile, cumin, brown sugar, chile, salt, black pepper, bell peppers, garlic, pine nuts, cilantro leaves, parmesan, olive oil, pepper, mahi mahi
www.allrecipes.com
Grape leaves are filled with a mixture of rice, onions, currants, pine nuts, mint and spices, and then gently steamed. Serve chilled, as is traditional, or warm, as desired. Squeeze fresh lemon juice over dolmas before serving.
Grape leaves are filled with a mixture of rice, onions, currants, pine nuts, mint and spices, and then gently steamed. Serve chilled, as is traditional, or warm, as desired. Squeeze fresh lemon juice over dolmas before serving.
cooking.nytimes.com
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.
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.
Ingredients:
solid tuna, scallions, pepperoncini peppers, dill, smoked almonds, olive oil, dijon mustard, mustard, balsamic vinegar, lemon juice, black pepper