Search Results (18,495 found)
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Get Linguine with Red Clam Sauce Recipe from Food Network
Get Linguine with Red Clam Sauce Recipe from Food Network
Ingredients:
linguine, olive oil, cloves, anchovy, red pepper flakes, oregano, dry white wine, san marzano, littleneck clams, clams, parsley
www.allrecipes.com
A simple salt-free vinaigrette flavored with Italian seasoning and lemon juice. Serve over a tossed salad, antipasto, or as a quick marinade for beef, chicken, or pork.
A simple salt-free vinaigrette flavored with Italian seasoning and lemon juice. Serve over a tossed salad, antipasto, or as a quick marinade for beef, chicken, or pork.
www.allrecipes.com
Use this homemade Asian-style glaze with soy sauce, ginger, and vinegar while grilling meats to bring extra flavor to summertime grilling season.
Use this homemade Asian-style glaze with soy sauce, ginger, and vinegar while grilling meats to bring extra flavor to summertime grilling season.
www.allrecipes.com
A comforting soup to serve any time of the year.
A comforting soup to serve any time of the year.
www.chowhound.com
This dish is a real winner because it makes a delicate and delicious breakfast, brunch, lunch, supper, or late night snack!
This dish is a real winner because it makes a delicate and delicious breakfast, brunch, lunch, supper, or late night snack!
Ingredients:
asparagus, blue crab, dry white wine, old bay, american cheese, jumbo eggs, half and half, quality mayonnaise
cooking.nytimes.com
This flavorsome — and relatively fast — recipe comes from Los Angeles-based bartender Gabriella Mlynarczyk Pickled onions are the classic garnish for the Gibson cocktail, but if you love these briny, crunchy, little alliums as much as I do, you might find yourself tossing them into your gin and tonics and vodka and sodas, too (and adding them to cornichons and mustard as accoutrements for pâté).
This flavorsome — and relatively fast — recipe comes from Los Angeles-based bartender Gabriella Mlynarczyk Pickled onions are the classic garnish for the Gibson cocktail, but if you love these briny, crunchy, little alliums as much as I do, you might find yourself tossing them into your gin and tonics and vodka and sodas, too (and adding them to cornichons and mustard as accoutrements for pâté).
Ingredients:
pearl onions, mustard seeds, coriander seeds, allspice, black peppercorns, cloves, fennel seeds, bay leaves, wine vinegar, water, sugar, salt
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Get Unicorn Ice Cream Cake Recipe from Food Network
Get Unicorn Ice Cream Cake Recipe from Food Network
Ingredients:
vanilla ice cream, strawberry, raspberry sorbet, mango sorbet, cake, marshmallow, marshmallows, chocolate chips, coconut oil, candy
www.allrecipes.com
This is a simple recipe for meatballs simmered in a tomato sauce.
This is a simple recipe for meatballs simmered in a tomato sauce.
www.allrecipes.com
This simple chicken curry recipe with curry powder and ground ginger can be served on rice or noodles.
This simple chicken curry recipe with curry powder and ground ginger can be served on rice or noodles.
Ingredients:
butter, onion, curry powder, flour, salt, sugar, ginger, chicken broth, milk, chicken, lemon juice
www.allrecipes.com
Spicy onions just like the ones served in Indian restaurants as a side dish! Delicious served with crispy pappadums as a starter for any Indian meal!
Spicy onions just like the ones served in Indian restaurants as a side dish! Delicious served with crispy pappadums as a starter for any Indian meal!
www.delish.com
These bay scallops, served with mushrooms and buttery bread crumbs, pair perfectly with a flinty Chablis.
These bay scallops, served with mushrooms and buttery bread crumbs, pair perfectly with a flinty Chablis.
Ingredients:
butter, bread crumbs, vegetable oil, bay scallops, white mushrooms, shallot, lemon juice, water, parsley
cooking.nytimes.com
This recipe comes from Edward Khechemyan, the chef of Adana in Los Angeles The food is not easily categorized He learned to cook from his father, but given that that man was from Iran, that his upbringing was Armenian-American and that the Russian influence was strong everywhere, the menu is a hodgepodge in the best sense of the word, boasting of innumerable kebabs and more than a few intriguing salads and dishes of beans, and of rice and other grains
This recipe comes from Edward Khechemyan, the chef of Adana in Los Angeles The food is not easily categorized He learned to cook from his father, but given that that man was from Iran, that his upbringing was Armenian-American and that the Russian influence was strong everywhere, the menu is a hodgepodge in the best sense of the word, boasting of innumerable kebabs and more than a few intriguing salads and dishes of beans, and of rice and other grains
Ingredients:
chicken thighs, white onion, chile, turmeric, garlic powder, salt, black pepper, lemon juice, olive oil