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To make this healthy soup especially tasty, Naomi Pomeroy cooks the carrots with Madras curry powder, ginger, and garlic. Before serving, she adds a little bit of Tabasco sauce and a drizzle of tarragon-infused oil.
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Get Vegetable Bundles with Tarragon-Citrus Dip Recipe from Food Network
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Get Bruschetta with Shrimp, Tarragon and Arugula Recipe from Food Network
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This delicious filling for crepes is a great, unique way to use up leftover chicken or turkey. Prepare a basic crepe recipe in advance. Crepes can be made and frozen up to several weeks ahead of time.
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Use the flavors from a classic French pan sauce (mustard, tarragon, white wine and cream) for this quick chicken saute.
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Cream cheese melts in the heat of the pasta to form a luscious sauce. The fresh spinach called for here provides a delicate flavor that frozen spinach just doesnt duplicate. For speed, we recommend the prewashed kind available in supermarkets.
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This simple pasta primavera uses a combination of the earliest vegetables available in spring — asparagus, peas and spring onions — making it a true celebration of the season The sauce works best with springy egg pasta, preferably homemade or a good purchased brand Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables
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This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This homemade salad dressing is so quick, easy, and versatile, you may never purchase bottled dressing again.
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A side dish of cabbage and carrots with a sweet, spicy kick of vinegar and hot chile pepper makes a great accompaniment for jerk chicken or pork.
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Get Maple-Dijon Vinaigrette Recipe from Food Network