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Get Breakfast Tart With Pancetta and Green Onions Recipe from Food Network
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Rich, earthy chicken livers mixed with sherry, hard-boiled eggs, and lots of black pepper.
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Leafy greens are high in nutrition and fiber, and low in calories, and all too often served as lettuces in all too mundane raw salads. All winter root vegetables...
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You can substitute brown or green lentils for the red in this dish.
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Quinn Hatfield stuffs pickled ginger into slits in the salmon to infuse it with flavor. To keep the sliced fish intact and the ginger in place, he cleverly skewers the fillets before cooking.
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Pieces of lamb tenderloin are marinated in garlic, oil, and sherry vinegar, then threaded on rosemary skewers and grilled. A creamy salsa verde of Greek yogurt, fresh mint, oregano, and parsley complement these skewers nicely!
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This intensely flavored homemade mustard gets its complexity from a mix of black and yellow mustard seeds, rich dark beer, and a mix of sweeteners and spices.
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Nori seaweed sheets are filled with sticky rice, tofu, cucumber, avocado and carrot. Serve with wasabi and pickled ginger for an authentic Japanese treat.
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Soften spongy eggplant by steaming it instead of sautéeing it in oil.
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Sun-dried tomatoes are blended with fresh herbs, pine nuts, garlic, balsamic vinegar, red wine, olive oil and Parmesan. This is fabulous on pasta, pizza and sandwiches.
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When the tomatoes aren't at their best, make this yummy salsa with canned tomato sauce, fresh peppers, garlic, lime juice, onion, and cilantro.
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A bed of pasta is served with a colorful saute of steak, bell peppers, mushrooms, tomatoes and onions. Serve as is, or incorporate your favorite red or white sauce.