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When you sauté or roast asparagus in hot olive oil, the asparagus will have a much more concentrated flavor than it would if steamed or blanched Here I add the garlic to the pan once the asparagus is just about done, so that the garlic cooks only long enough to soften and sweeten You can serve this skillet dish with grains or pasta, or with eggs -- fried, poached or scrambled
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Delicious and easy to make. A definite crowd pleaser, and there are many variations by using different vegetables, including broccoli, cauliflower and mushrooms. Season with your choice of spices.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Macadamia Crusted Ahi Tuna Recipe from Food Network
Ingredients: tuna, olive oil, nuts, garlic, shallots
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Lightly fried flour tortilla chips sprinkled with cinnamon and sugar.
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This vegetarian Japanese-inspired miso soup has pumpkin, tofu, and buckwheat noodles garnished with green onion, sesame seeds, and pickled ginger.
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Get Marinated Olives Recipe from Food Network
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You'll want some homemade sofrito to keep the paleo-friendly element of this turkey chili with cocoa powder and cashews.
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Red peppers, habanero peppers, and Fresno chiles combine to make this flavorful Tunisian hot sauce a perfect addition to spice up any meal!
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Get Hazelnut Chicken Recipe from Food Network
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Get Lobster Roll with Yuzu Cashew Dipping Sauce Recipe from Food Network