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This is that magical white garlic sauce served all over the Middle East in one form or another. Many know it as it comes with wonderful Saudi broasted chicken...
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This recipe substitutes hard-boiled chicken eggs for duck eggs to create a salty and funky egg salad.
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Canned peaches, bananas, yogurt, and orange juice deliver a delicious smoothie in mere minutes.
cooking.nytimes.com
This bisque is the best chance for a home cook to shine Adapted from the recipe of the Carlyle’s executive chef, James Sakatos, it contains one of the great kitchen cheats of all time: a method for imparting rich creaminess that in a lesser establishment would come from a roux of butter and flour or a handful of cornstarch You may end up using it all the time.
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A Sardinian classic with littleneck clams and a touch of saffron.
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These cookies with cinnamon, ginger, nutmeg, and a hit of black pepper are ideal for the holiday season.
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A small amount of savory white miso paste gives New Englandstyle clam chowder a Japanese accent. Parsley oil adds flavor.
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This recipe is by Nancy Harmon Jenkins and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This neck and giblet gravy with white wine, celery leaves, and onion needs about 2 hours to simmer, making it the perfect thing to start while the turkey's cooking.
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Get Baja Fish Tacos Recipe from Food Network
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Salmon fillets are drizzled with a blend of lemon, lime, and orange juice in this quick and easy baked fish dinner packed with citrus flavor.
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Get Grilled Fish Tacos Recipe from Food Network