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This recipe is by Glenn Collins. Tell us what you think of it at The New York Times - Dining - Food.
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Amanda Saab, a social worker and home cook who lives near Detroit, riffs on her Lebanese grandmother's recipe for namoura, a cake made from semolina flour, soaked in syrup while it's still warm When she serves it at iftar dinners during Ramadan, Ms Saab often doses the syrup with a little bit of lavender extract
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Angel hair pasta, also called capellini, served with shrimp and a lemon cream sauce with herbs and parmesan.
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Chefs have a way of taking the most humble ingredient and elevating it, which is what Andy Ticer and Michael Hudman of Hog & Hominy in Memphis did with sweet potatoes The trick is to confit thick slices slow in fat, which transforms the texture into silk They use pork fat at their restaurants, but home cooks can get a similar effect with olive oil seasoned with some bacon fat
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This potent syrup marries well with rum.
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But for real. Give us alllll the caramel apple.
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The South of France served as inspiration for this recipe, using some herbes de Provence, a mixture of aromatic herbs from the region that is widely available in supermarkets.
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Sliced persimmons, pomegranate seeds, and toasted pecans are layered over herb salad mix and drizzled with a tarragon orange dressing for a delightful fall salad.
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A fast, easy, and flavorful preparation for chicken breasts.
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A light, lemony shrimp and ditalini pasta salad has a pretty garnish of fresh dill and sliced hard-cooked eggs on top.
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Get Creamy Spring Peas With Pancetta Recipe from Food Network