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Tuna steaks marinated in a sesame oil and molasses sauce are pan-fried for a quick and easy weeknight meal that feels fancy.
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These classic diner-style hash browns are crispy on the outside and fluffy on the inside.
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Get Chicken and Rice Paprikash Casserole Recipe from Food Network
cooking.nytimes.com
This recipe came to The Times from John Currence, the celebrated chef in Oxford, Miss It is a meditation on the delights of summer: fresh, juicy peaches, cold buttermilk and whipped cream -- and grilling The alcohol from the bourbon will burn off when you mix it into the caramel, so don’t worry about serving it to children
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A creamy white wine sauce made with Chardonnay and heavy whipping cream takes this shrimp scampi pasta to the next level.
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These coconut shrimp come out perfectly crunchy. You'll wonder why you ever fried them at all!
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Cherry tomato skins can sometimes be tough, and you really don't notice that until they're not there anymore. Chef John's cherry tomato salad makes a perfect "amuse bouche" course.
cooking.nytimes.com
This recipe is by William Norwich and takes 30 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This barbeque spice rub with brown sugar and paprika keeps best in the freezer.
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Dill is sprinkled on the strawberries and spinach before being tossed in a robust and sweet vinegar and oil dressing laced with hot mustard, onion and garlic powder, and a pinch of cayenne.
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An easy way to add flavor to smoked or grilled meat.
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Chef John's quinoa tabbouleh, packed with chopped and blended herbs, offers a fresh, green base for any summer side salad or ancient grain bowl you want to build.