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cooking.nytimes.com
The muscular sear and smoky, crisp burnish of grilled food has immense appeal But achieving it requires time and attention to hot coals The grill master may scoff, but I have increasingly come to rely on my oven, sealing the deal with a slow bake after a quick sizzle atop the grill or stove
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Roasting a whole fish looks more daunting than it is. There are a few secrets to success: First, place the salmon on cheesecloth before roasting so it will be easy to transport from pan to platter. Also, deglaze the pan before removing the fish: Pour a sm
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Get Spinach Salad with Dried Cranberries, Walnuts and Pomegranate Vinaigrette Recipe from Food Network
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Get No Guilt Caesar Recipe from Food Network
www.allrecipes.com
A Japanese-style meal. Deep-fried shrimp and a tangy sauce to dip them in. Try battering some vegetables such as onions, peppers, or broccoli in addition to the shrimp. Delicious!
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Blue cheese and head cheese are tossed in a flavorful Dijon vinaigrette dressing with onion and garlic.
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Use your cast-iron skillet to sear a juicy beef standing rib roast, then cook the roast to perfection and make a savory red wine gravy all in the same pan.
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This is my favorite way to prepare scallops. They're so flavorful they don't really need much more than a little butter and lemon. I like to serve them with a nice rice pilaf and vegetable.
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Crunchy broccoli and cauliflower florets are tossed with salty bacon, hard-boiled eggs, cheddar cheese, and a mayo dressing.
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Chicken wings tossed in a sweet and spicy barbeque sauce and cooked in a Panasonic CIO are a great appetizer for football-watching parties.
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For this lower-fat tribute to creamy Caesar dressing, Bobby Flay adds sweet roasted garlic puree instead of lots of mayonnaise.
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Using less oil, this quick and easy marinated and grilled shrimp is healthier, but still bursts with flavor from tomato sauce, vinegar, and cayenne pepper.