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cooking.nytimes.com
For those interactive group-gathering festive meals that first come to mind — fondue, say, or raclette — you either have to maintain a giant heated stone by an even larger roaring fire or a balance a pot of boiling oil, molten cheese or finicky chocolate over a live flame Le grand aioli, by contrast, is a distinctly relaxing, convivial and participatory group meal that requires no dangerous apparatus: It’s just a vivid spread of vegetables, simply cooked, and a few pieces of steamed seafood to go with the large quantity of rather garlicky mayonnaise Since the meal is served at room temperature – neither hot nor cold – it is one of those exceedingly-gentle-on-the-cook meals for which you can just sit down and stay down
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Seasoned with Pecorino Romano cheese, this is a delicious quinoa side dish that goes with just about anything.
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A rich chowder made with white kernel corn, fresh cracked crab meat, and green onions in a soup base of whole milk and half-and-half.
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Firm, delicious grouper tastes fantastic with a Creole-style rub and topped with a crab and shrimp sauce.
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Michael Symon tosses quinoa with arugula, apple, raisins, and fresh herbs, then spoons the salad into a halved baked squash.
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This recipe is traditionally served with German sausages.
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Rice is slowly simmered with fresh dill, parsley and cilantro, along with fava beans and spices.
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Get Grilled Hamachi Collar with Ponzu Dipping Sauce Recipe from Food Network
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 6 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Spatchcocked Cornish Hen with Mashed Potatoes Recipe from Food Network
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Get Slow Lamb with Baked Provencal Tomatoes Recipe from Food Network
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Get Roast Cod with Artichokes Recipe from Food Network