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cooking.nytimes.com
I like coconut oil for sautéing vegetables and aromatics, especially onions They absorb the sweetness of the oil and pass that lovely nuance on to the whole dish In one memorable meal, I sautéed scallions in coconut oil, which managed to perfume an entire pan of plump, juicy shrimp spiked with garlic, ginger and coriander.
cooking.nytimes.com
This recipe is totally inspired by the freshness of the ingredients The tuna has to be of the best sashimi quality, preferably from a belly cut where there is more fat As for the herbs, I harvest them from our farm just before I start the preparation, and then I mince them with a very sharp knife so as not to bruise them.''
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Get Fried Edamame Dumplings Recipe from Food Network
cooking.nytimes.com
I like to serve this with baby potatoes or fingerlings, which I cook in salted boiling water before I begin the fish, then drain and keep warm in the covered pot.
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Get Shrimp and Grits Recipe from Food Network
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Get Shark Attack Recipe from Food Network
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Get Roast Chicken with Celeriac Recipe from Food Network
www.allrecipes.com
These easy and delicious pork chops are seasoned with lemon juice, basil, parsley, and garlic, then seared and topped with feta cheese.
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Get Winter Fruit Salad Recipe from Food Network
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Get Antipasti de Salumi Recipe from Food Network
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Get Italian Lemonade Recipe from Food Network
Ingredients: sugar, lemon juice, lemon
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Get Radlermass Recipe from Food Network
Ingredients: lemon lime, bass, lemon