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This recipe is inspired by a dish served at a pinot noir dinner at Bar Boulud, one of the chef Daniel Boulud’s restaurants There, a whole wild striped bass was swaddled in fresh fig leaves and stuffed with fresh black figs in a red wine sauce The brooding sauce bathed velvet figs, and its earthy depths made the already succulent fish a fine partner for some excellent bottles of red
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Get Linguini Puttanesca Recipe from Food Network
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I love corn but creamed corn was not a favorite... unless done just right. I still would like to figure out the secrete to a creamed corn I had once at a picnic...
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Recipe By: Marcia Kiesel Servings: 12 servings plus leftovers
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Fried garbanzo beans add unexpected flavor and crunch to a chopped salad you can serve family style.
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Simple egg salad, spiced up with curry and mango chutney. Great on toast!
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Chunks of golden brown, crispy catfish are seasoned with spicy brown mustard and thyme.
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You don't need a lot of oil to fry these zucchini slices. Buttery cracker crumbs make a yummy, crunchy crust.
Ingredients: zucchinis, eggs, crackers, olive oil
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Serve this crispy fried tofu with your favorite dipping sauce as an appetizer, or add to your favorite Asian dish for a main meal.
Ingredients: tofu, salt
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This is a quick and easy way to enjoy stir-fried rice with pork and vegetables at home.
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Cut okra is tossed seasoned cornmeal and panko breadcrumbs then baked until golden brown and crispy. This recipe for oven fried okra is sure to become a family favorite.
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Cooked cornmeal is chilled overnight and then fried until golden brown.
Ingredients: water, salt, yellow cornmeal, butter