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Covering meat with aluminum foil after removing from the grill keeps the surface from cooling off too fast while it stands. The standing time helps it retain its juices so the meat won't be dry. You can use the same method to keep hot-from-the-oven rolls or a hot side dish warm for a short time while waiting for the rest of the meal.
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The geniuses at my favorite bar The Argus, had this on special last night. You can use any type of berries for the puree. Easy to batch and great for summer...
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Chef David Chang's family tradition holds that each of his relatives bring their own "famous" dishes to Thanksgiving dinner. Try this brussels sprouts recipe, which has been David's own famous dish for six years now.
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Smoked trout blended with capers, chives, tarragon, and crème fraîche.
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For a tasty twist on the classic BLT, Wolfgang Puck tops his bacon, lettuce, and tomato panini with succulent shrimp.
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All the ingredients of a cobb salad atop a hot and juicy turkey burger.
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Spinach, basil, lemon juice, lemon zest, garlic, and Parmesan cheese work together in this tasty pesto recipe.
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This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
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Get Orzo Salad Recipe from Food Network
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Salmon brine is made with lots of citrus flavor. It is also excellent for trout. This recipe makes enough to brine two large salmon fillets.
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A colorful salad combines white corn with black beans, bright red tomatoes and red bell pepper, and green cilantro for a quick, pretty, and flavorful dish. Add diced avocado at the last minute if you like. The dressing is just fresh lime juice and a hint of tequila.
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A fool is an old-fashioned British dessert. In the 17th century, a fool consisted of stewed fruit blended or mixed with custard. Nowadays, the simmered fruits are layered with, or folded into, whipped cream.