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This recipe is by Pierre Franey and takes 25 minutes, plus 1 hour refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Grilled Whole Porchetta-Style Chicken Recipe from Food Network
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Tagines are Moroccan slow-cooked meat, fruit and vegetable dishes which are almost invariably made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labeled 'baking legs' and sold cheaply) that will do very well.
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Get Shrimp Kebabs with Lentil-Herb Salad Recipe from Food Network
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Get Chili Lime Spice Mix for Chips Recipe from Food Network
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Pressure-cooking goat meat significantly cuts down the cooking time in this easy, spicy Indian curry made with plenty of black pepper.
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For a sensational summer salad, toss shredded napa cabbage and sliced green onions with toasted ramen noodles, slivered almonds and sesame seeds.
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Super yummy relish and a great way to use up that golden summertime corn. Originally submitted to ThanksgivingRecipe.com.
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This version is simple but delicious, the soup you make to show off the freshest lobster. A few scallions, half and half, and dry sherry make the base for this lovely bisque.
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Grilled corn and edamame are tossed in a simple vinaigrette that makes a delightful succotash salad for summer evenings.
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Poaching catfish with tomatoes, white wine, and vegetables is a nice alternative to deep frying. Great if you don't care for that sometimes overpowering catfish taste. For a stronger fish flavor, try making the sauce separately and serving over grilled catfish!