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For a quicker, heartier version of classic corn chowder, start with canned cream corn and garnish with tender salmon pieces.
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Get Pat's Beer Can Grilled Chicken Recipe from Food Network
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Sauvignon Blanc is a perfect match for this licorice-scented soup.
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This recipe is by Jane Sigal and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Tomato Pop Micheladas Recipe from Food Network
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Beets were my sworn enemy until I tried them like this, it's a great way to use root vegetables. You can also add parsnips, rutabaga, or any similar vegetable; be creative!
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Worth the effort! Tender and flavorful, great for a dinner party. Make the sauce a day ahead to cut down on the prep time.
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Fillets of red snapper are coated with a mixture of pepper and herbs, then cooked at high heat until the coating blackens. Spicy and delicious!
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Filmmaker and chef Daniel Klein created this colorful smoked-fish and whole-grain salad after fishing for gray mullet for an episode of his web series. Instead of smoked mullet, the smoked trout here is easier to find and equally delicious.
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Fregola is a bead-shaped pasta from Sardinia; it's nicely chewy and can be used as a phenomenal base for a summer salad. Chef Jeff Banker roasts cherry tomatoes in the oven before he adds them to the fregola, which makes them especially sweet.
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Come home at the end of the day to a richly spiced broth filled with lentils, ham and veggies. Pair it up with cornmeal muffins and you have a great meal!