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Make your own shellfish stock with the shells from crabs, shrimp, and lobster. Homemade shellfish stock recipe with photos and step-by-step instructions.
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Serve this with our Beer-Battered Fish.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: fish broth, tomato paste, flour
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Everyone in the family will enjoy this easy Margherita-style pizza, which uses an herbed cream base instead of the usual tomato sauce for a fun twist.
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Inexpensive and easy to prepare, squid deserves a place in your weeknight repertoire. Here, its gently simmered in a garlicky red-wine tomato sauce and then tossed with pasta for a fast meal.
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Get Spaghetti Squash with Lemon and Capers Recipe from Food Network
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Light Mediterranean flavors of toasted almonds and lemon peel flavor this cold pasta salad that features Israeli (pearl) couscous.
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This spicy sandwich with bacon, avocado and bacon is excellent for college dorm rooms, small kitchens, rushed cooks!
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This bloody mary recipe is a blast thanks to liberal additions of horseradish and hot pepper sauce.
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A simple and delicious combination of hard-cooked eggs, beans, onion, celery, and sweet pickle relish. A little mayo holds it all together.
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Antelope meat, potatoes, corn, and bell peppers simmer with elbow macaroni to make this tasty and easy main dish.
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Get Salmon Gyro with Tomato-Red Pepper Relish and Spicy Herbed Tzatziki Recipe from Food Network