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cooking.nytimes.com
Learning to build a pan sauce is the highest yielding 25 minutes you'll ever spend in a kitchen Pay attention to the flame at each step Use high heat to sear properly and develop fond in the pan, reduced heat to add acid and build flavor, and then no heat at all — turn the burner off
www.delish.com
This is the famous margarita made in a shaker and served tableside in Rick Bayless's restaurants.
www.allrecipes.com
This pan-grilled swordfish is served with an arugula pesto. It's definitely worth trying!
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Get Chicken Tostada with Corn, Pickled Jalapenos and Black Beans Recipe from Food Network
www.allrecipes.com
An exciting array of easily accessible ingredients is mixed together into a brilliantly simple and delicious sauce! Beef, chicken, pork -- you name it -- this sauce will bring out great flavors you never knew existed.
www.allrecipes.com
Bay scallops and shrimp are cooked in a creamy risotto seasoned with basil and lemon juice.
www.delish.com
A big plate of nachos offers lots of different flavors, so you can mix up a perfect bite of spicy, salty, and creamy.
www.chowhound.com
A milkshake recipe made with grape juice and vanilla ice cream.
cooking.nytimes.com
This is like a South Asian version of huevos rancheros The sauce yields more than what you’ll need for one serving Refrigerate or freeze what you don’t use.
www.delish.com
Make this a few days before you need it, for the flavors to develop. Use it to baste chicken pieces or pork spare ribs just before they have finished cooking utterly delicious.
www.allrecipes.com
Spectacularly different! Originally submitted to ThanksgivingRecipe.com.
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Get Upside-Down Orange-Almond Cake (Gluten-Free) Recipe from Food Network