Search Results (463 found)
cooking.nytimes.com
For the chef Michel Richard, using less butter and cream requires making deft use of sauces For these chops, a rich chicken stock is lightened by the addition of baby peas and spinach.
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Smoked chicken adds interest to this basic vegetable stir fry, served atop delicate angel hair pasta.
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Lighter than the real thing but still plenty tasty with Canadian bacon, edamame, peas, and carrots.
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This is a favorite dish in my foodie family.
www.delish.com
This delicious sauce — nutty, salty, sweet and spicy — easily whizzes up in the blender and is also great with grilled chicken skewers or raw vegetables.
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Get Flank Steak Stir-Fry Recipe from Food Network
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Bay scallops and shrimp are cooked in a creamy risotto seasoned with basil and lemon juice.
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Enjoy the flavors of spring with this simple, elegant salad tossed with chives, tarragon, and a light vinaigrette.
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When it comes to crab you have 3 options: you can go to the expensive seafood place for overpriced, soggy, and bland crab; you can ruin it yourself at home; or you can follow this recipe and have garlic butter crab so good you will never eat it any other way.
Ingredients: olive oil, butter, garlic, crab
cooking.nytimes.com
This quickly made, exceedingly delicious recipe is a springtime celebration of peas: snow peas, sugar-snap peas and garden peas, all freshly shucked (Of course, you can use only one kind, if you prefer.) A touch of pancetta adds a salty umami to the peas' sweetness Good ham or thick-sliced bacon also work, and, for a vegetarian version, you can use roughly chopped green olives
www.delish.com
This mix of greens including asparagus, a source of folate and vitamin K makes this crab salad ultranutritious.
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Get Salad of Green Mango with Prawn and Lobster Tail and Lime-Chili Dressing Recipe from Food Network