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cooking.nytimes.com
In this recipe, herbs are the focus, but to use herbs on a grand scale, it helps to know which ones work in that role and which ones don’t Parsley, obviously, works in abundance: it’s clean-tasting, pleasantly grassy and almost never overwhelming You can add literally a bunch (bunches!) of it to salad, soup, eggs, pasta, grains or beans
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The herb roasted pheasant with wild rice stuffing recipe is from the 2009 Inaugural Luncheon is courtesy of Design Cuisine.
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Kidney beans and garbanzo beans come together in a creamy hummus with hemp seed hearts for a hearty Mediterranean-inspired spread.
cooking.nytimes.com
Seasoning pork chops with a paste of fresh ginger, chile, cumin and tamarind gives the brawny meat a deeply spicy, sour flavor that gets more intense the longer it marinates Then the excess marinade is mixed into the drippings to make a heady sauce If you can’t find tamarind concentrate (also sometimes called tamarind extract), lime juice will supply the sour notes, though without the same fruity complexity.
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This hot dog chili sauce is a flavorful and hearty addition to a plain hot dog. Top with Cheddar cheese and onions for the full treatment.
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I created this when I realized that I had all of the ingredients in my refrigerator and cabinets and it's the best panini I have ever made. I love using smoked...
cooking.nytimes.com
In this blissfully easy weeknight dinner, cod and shallots are braised in butter and wine, then topped with an herbed, garlicky yogurt sauce It’s fast, flavorful and comforting, especially when served with mashed potatoes to drink up the pan juices You can substitute any other mild-fleshed fish for the cod
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Tender artichoke hearts are stuffed with a creamy filling flavored with chives, then buttered, rolled in Parmesan cheese, and baked.
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Get Filet Mignon Sandwiches Recipe from Food Network
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Roasted garlic, cranberries, and prosciutto give roasted Brussels sprouts an added richness for the holiday dinner table.
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Beef, potatoes, tomatoes and onion seasoned with cumin, garlic salt, and green chiles.
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Use evaporated milk to help the seasoned-flour coating stick to the chicken wings before cooking in hot oil for delicious fried chicken wings.