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cooking.nytimes.com
I like coconut oil for sautéing vegetables and aromatics, especially onions They absorb the sweetness of the oil and pass that lovely nuance on to the whole dish In one memorable meal, I sautéed scallions in coconut oil, which managed to perfume an entire pan of plump, juicy shrimp spiked with garlic, ginger and coriander.
cooking.nytimes.com
I like to serve this with baby potatoes or fingerlings, which I cook in salted boiling water before I begin the fish, then drain and keep warm in the covered pot.
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Get Shrimp and Grits Recipe from Food Network
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Get Lemon Blueberry Pancakes Recipe from Food Network
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Get Farmhouse Lemon Bars Recipe from Food Network
Ingredients: flour, butter, sugar, salt, eggs, lemon, lemons
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Kale, artichoke, and pancetta salad is topped with pecorino cheese for a quick and easy salad perfect as a side dish for dinner parties.
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Get Passion Fruit Cheesecake Recipe from Food Network
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Avocado makes this super creamy with less guilt.
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This sauce is very hot, but not too insane. For maximum heat increase habaneros as desired.
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This is a great recipe for this classic salad chock full of apples, walnuts, celery, and grapes. The mayonnaise dressing is perfect and a bit different, with apple juice, yogurt, and celery seeds mixed in.
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This recipe is fantastic! Every time I take it somewhere, people ask me for the recipe. For the cheese sprinkle, you can use 1/2 of an envelope of dry cheese mix from a macaroni and cheese boxed mix, if you'd like!
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Marinating and grilling makes a delicious, tender and juicy flat iron steak.