Search Results (9,103 found)
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Moroccan flavors of saffron, preserved lemon, and cumin seed infuse slow-braised chicken thighs, traditionally served with couscous or rice.
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Broccoli lasagna with ricotta and mozzarella in a white sauce.
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Shrimp, tuna, and scallops combine with fresh herbs and spices, sun-dried tomatoes, and red chile peppers. Serve with lemon wedges. Substitute salmon, crab, or sole to create a variety of delicious alternatives.
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Grilling the fish and making a sauce with fat-free fromage blanc keeps the calorie count down in this variation on the classic fried-fish sandwich.
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A simple fall salad recipe from Thomas Keller with citrus segments, pomegranate seeds, and an easy vinaigrette.
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Add a bit of crunch to your crab cakes with a crisp apple salad!
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Chicken breast is coated in a delicately spiced, and slightly sweet breading, then baked with grapefruit juice and nectarine.
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New Mexican Hatch green-chile powder isn't a substitute for fresh chiles, it's a whole different flavor.
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Get Cheese Ravioli with Red Pepper Sauce Recipe from Food Network
cooking.nytimes.com
For this recipe, I added plums to the onions in the sauce for brightness, and port for sweetness Star anise and bay leaf add depth, but you could leave them out without anyone missing them, or substitute a cinnamon stick and orange zest And if you don’t want to use port, regular red wine spiked with a few tablespoons of honey or brown sugar is a nice substitute
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Parmesan and thyme flavor these golden brown, cubed potatoes!
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Partially de-boned game hens slathered with compound butter are shaped into standing pieces and roasted to golden perfection.