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cooking.nytimes.com
This recipe, from the chef Nick Anderer of Marta in Manhattan, pairs simply seasoned arctic char fillets (feel free to use salmon instead) with a bright, delicious crema with lemon and spicy horseradish Make sure your grill grates are both clean and very hot before you put down the fish; that will help keep your fish from sticking You'll also want a large grill spatula for flipping (not tongs) to get under the fish and help you carefully flip the fillets and keep them intact.
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Adding chiles to a brine adds spicy flavor to traditional dill pickles.
cooking.nytimes.com
This is inspired by Wolfgang Puck’s signature smoked salmon pizza, and it’s a great way to work more salmon, rich in omega-3 fats, into your diet The trick here is to bake the lavash just until the edges are crisp, but not so long that it’s too crisp all the way through to cut easily.
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Carrots and parsnips glazed with an orange juice reduction is a perfect side dish for holiday celebrations.
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Get Walnut-Dill Vinaigrette Recipe from Food Network
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Get Cucumber-Dill Marinade with Grilled Lamb Kebabs Recipe from Food Network
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Freshly boiled potatoes and eggs are folded together with a mayonnaise-based dressing loaded with pickles for a tangy and bold potato salad.
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Fresh cucumbers are excellent when gently braised in butter and served warm. This dish is best with thin-skinned cucumbers, like English, Japanese, and Persian varieties.
Ingredients: butter, leek, cucumbers, water, dill
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Steaming fish is quick and simple. In this version, with fragrant chives and garlic, the results are superbly moist.
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A classic pickled beets recipe, served with fresh dill and crème fraîche.
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Serve these sweet carrots as a side dish with Cat Cora's Lamb Chops with Asparagus and Feta Salsa Verde.
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Get Carpaccio of Raw Zucchini Recipe from Food Network