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I post this simple little Japanese seaweed salad in honor of my friend Mika. Mika is a phenomenal cook, with a natural flare for flavors. Of all the incredible...
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Get Crispy Squid and Cracked Conch Salad with Orange-Chipotle Vinaigrette Recipe from Food Network
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Get Herb Crusted Chicken Paillard with Honey-Lemongrass Glaze Carrot and Potato Spaghetti Recipe from Food Network
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Second-place winner in SF Food Wars’ 2009 Mac Battle Royale with Cheese.
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Pastrami-spiced duck breasts are placed on slices of rye with a simple slaw to make Chef John's twist on a reuben sandwich.
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Curry and chicken love each other, as is obvious with one bite of this sandwich.
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This recipe is by Bryan Miller and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Carrots and sweet potatoes are blended with ginger and thyme for a refreshing soup with a little zing.
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Adam Erace uses the soppressata to top this clever prebaked-crust pizza, along with mashed sweet potatoes and mozzarella cheese for a hearty and unexpected pizza.
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Vinny Dotolo found inspiration for this elegant dish by thinking about New Year's Eve classics. Both Champagne and caviar flavor the butter sauce that he spoons over seared scallops set on mini potato pancakes.
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Italian sausage and chunks of steamed sweet potato are added to this black bean soup seasoned with allspice, garlic and Worcestershire sauce.
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This rich, cheese-laden gratin is a more savory take on the usual Thanksgiving sweet potato casserole, with sage and rosemary giving it an herbal bite If you'd like to make it partway ahead, you can peel and slice the potatoes the day before; store in a sealable plastic bag in the fridge You can also simmer the cream mixture (don’t add eggs) and grate the cheese the day before as well, storing them covered in the refrigerator.