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A creamy white wine sauce made with Chardonnay and heavy whipping cream takes this shrimp scampi pasta to the next level.
cooking.nytimes.com
This fantastic turkey recipe borrows a technique perfected by Judy Rodgers, the chef from the Zuni Café in San Francisco, who had exceptional results salting chickens long before roasting them (also called dry-brining) No more fussy liquid brine that alters the texture of the meat — just crisp, golden skin and tender, moist meat This turkey will be the talk of the table
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Get Lamb Chops with Mint and Vinegar Recipe from Food Network
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Get Basic Cheese Fondue Recipe from Food Network
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An impressive, festive holiday entrée flavored with a mustard-herb marinade and served with sherry gravy.
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Extra green onion and mushroom cheese sauce takes these shrimp and scallop crepes to whole new levels of savory awesomeness.
www.delish.com
With chef David Waltuck's quick tip for cleaning mussels, this restaurant-worthy seafood soup is a snap to prepare.
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For this main course, prepare farro much as you would risotto: add stock slowly while the grains cook, so that they gradually become plump. Then mix in artichokes and top the dish with celery, parsley, and tarragon salad, and shavings of nutty Grana Padan
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Brownies made with a cake mix. Brown sugar and butterscotch chips make these irresistible.
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An easy slow cooker poached salmon recipe with lemon and herbs.
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Get 20-Minute Shrimp and Grits with Peas and Butter Sauce Recipe from Food Network
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With all the flavors of the classic pasta that you love, this baked shrimp scampi dip is unbelievably delicious.