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cooking.nytimes.com
For those interactive group-gathering festive meals that first come to mind — fondue, say, or raclette — you either have to maintain a giant heated stone by an even larger roaring fire or a balance a pot of boiling oil, molten cheese or finicky chocolate over a live flame Le grand aioli, by contrast, is a distinctly relaxing, convivial and participatory group meal that requires no dangerous apparatus: It’s just a vivid spread of vegetables, simply cooked, and a few pieces of steamed seafood to go with the large quantity of rather garlicky mayonnaise Since the meal is served at room temperature – neither hot nor cold – it is one of those exceedingly-gentle-on-the-cook meals for which you can just sit down and stay down
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This crunchy baked seasoned cracker dish can be used as a side dish, a dressing or a stuffing.
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A simple recipe for barbecued halibut. Soy sauce and brown sugar add a special zip that is uncommonly delicious.
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Red rose petals, used as a garnish, symbolize chi flowing in the blood.
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This creamy variation on Green Goddess dressing replaces pungent parsley with buttery avocado, but includes the usual spices and anchovies.
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Rib-eye steaks are marinated in a sweet and savory bourbon whiskey marinade, then quickly grilled to smoky perfection for a New Orleans-inspired meal.
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Get Mascarpone Yogurt Parfaits Recipe from Food Network
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This fresh pesto is made from the flowery stems of garlic bulbs.
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Red peppers, habanero peppers, and Fresno chiles combine to make this flavorful Tunisian hot sauce a perfect addition to spice up any meal!
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This dish is quick and easy to make on a week night. The marinade is derived from Japanese bottled Ponzu. If you don't have Ponzu in your pantry, then you can...
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Get Hazelnut Chicken Recipe from Food Network