Search Results (26,113 found)
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A classic Italian mixed seafood salad made with calamari, shrimp, clams and scallops, dressed with olive oil and lemon.
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A couscous salad with the Spanish flavors of almonds, olives, red pepper, and smoked paprika.
cooking.nytimes.com
The standard coq au vin, even when it is made with shortcuts, is a hearty dish, what with its bacon, garlic, deep red wine and enrichment of butter But the one I like best is made with prunes: it's darker, richer, fuller, the kind of recipe one adores and makes repeatedly The prunes melt into the wine and become barely recognizable, bringing even more depth, not only of color but of flavor
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A traditional Chinese New Year dessert flavored with almond extract and Chinese brown sugar.
cooking.nytimes.com
For me, spaghetti with clams has to be ''white,'' which is to say without a tomato in sight -- and actually the first time I ate it this way was not in Italy but in one of my favorite Italian restaurants in New York, Da Silvano This was a very long time ago, and I've been hooked ever since I have specified amounts for a single portion here, because I feel cooking food you love is never something that should be reserved for company
cooking.nytimes.com
Once you’ve got the squash baked, this soup comes together quickly The mellow flavors of squash, kale and red onions synergize delectably and look gorgeous together as well.
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WD-50 pastry chef Alex Stupak’s take on dessert is a deconstructed, adventurous spin on shortbread.
Ingredients: agar agar, egg, salt, oil
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This classic slow-cooked lamb recipe creates a rich, hearty tomato sauce for serving at Easter with Greek pasta coated in olive oil and aged myzithra cheese.
www.allrecipes.com
Hungarian hot peppers stuffed with a cream cheese mixture and Italian sausage.
www.foodnetwork.com
Get Smoked Ginger Chicken with Cardamom, Cloves and Cinnamon Recipe from Food Network
www.allrecipes.com
An aromatic, garlicky sauce of Balsamic vinegar and mushrooms graces this chicken dish.
www.delish.com
Fish sauce adds a new depth of flavor to the classic grilled rib eye.