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Mushrooms and halibut have a natural affinity for each other, and both are wonderful with a lemon-parsley butter sauce.
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Recipe courtesy of Lidia's Italy, Knopf 2007.
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A grilled salmon burger is easy to make and just as hearty as its beef counterpart. It’s also filled with healthy fats like Omega-3’s.
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Spicy chorizo and tiny clams in a tangle of noodles.
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In Spain, wild asparagus is very popular, and it’s a sure sign of spring Because the variety of wild asparagus there can be a slightly bitter, cooks blanch it in boiling water before sautéing in olive oil (In North America, both wild and cultivated asparagus are sweet, so this step is unnecessary here.) This dish features typical Spanish ingredients — garlic, chorizo and bread crumbs — incorporated into soft scrambled eggs, for a hearty breakfast, or a simple lunch or first course.
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Dressed with a pistachio-caper vinaigrette.
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Get "Blanched" Basil Pesto Recipe from Food Network
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Slow-cooked with shallots, wine, and herbs.
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Beef roast cooked low and slow with tomatoes and piled on a toasted hoagie roll with melted provolone cheese and pickled vegetables is perfect year round.
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Get "Meat Counter" Mixed Grill Recipe from Food Network
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This recipe is by David Latt and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.