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Chef John's recipe for shrimp and vegetable couscous is quick, easy, and very versatile.
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Broiled salmon steaks are topped with a delicious mango and tomato salsa.
cooking.nytimes.com
This is inspired by a classic dish from Apulia, the heel of the Italian boot The authentic dish is a warm purée of skinned dried fava beans, served with cooked greens, usually chicory, a bitter green that is in the same family as escarole If you are getting big heads of escarole or another hearty bitter lettuce called Batavia in your C.S.A
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Whole wheat pita bread. In Egypt, we use it with everything. It's always on the table and is baked fresh every day in millions of bakeries all over the country...
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Just coat pieces of chicken with an easy honey-mustard glaze and bake.
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Luisa Weiss marinates this pork loin roast with a sweet-and-spicy combination of maple sugar, ginger, and crushed red pepper; the sugar melts to form a luscious glaze as the meat roasts.
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Chef John thinks it's way more fun to make your own phyllo dough sheets instead of buying them--and here he shows you how.
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A whole fillet of salmon is marinated in a sweet ginger and garlic marinade, then grilled on a cedar plank for an impressive main dish.
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This mixture of basil, lemon juice, mustard and garlic adds a wonderful texture and flavor to grilled shrimp. You won 't want to prepare them any other way.
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This sweet take on a bruschetta recipe pairs ripe peaches with a creamy hazelnut liqueur–mascarpone spread.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This salad is the epitome of summer in a bowl.