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cooking.nytimes.com
This recipe is totally inspired by the freshness of the ingredients The tuna has to be of the best sashimi quality, preferably from a belly cut where there is more fat As for the herbs, I harvest them from our farm just before I start the preparation, and then I mince them with a very sharp knife so as not to bruise them.''
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Savory buttermilk scones made with goat cheese and chives.
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This Portuguese main dish calls for pork to be marinated for days in red wine vinegar, wine, and an assortment of seasonings.
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The only thing that makes tortellini more delish: spicy shrimp.
Ingredients: cocktails, alcohol, soups, chocolate
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Cumin and poultry seasoning highlight this take on garlic bread.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Transform bland mushrooms into a flavorful side dish by roasting them with butter and garlic. Parmesan cheese and parsley are the perfect finish.
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Garlic lovers will swoon over this buttery shrimp dish made with fresh minced garlic, garlic salt, and garlic powder. A squeeze of lemon keeps it light.
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This versatile recipe gives you a foolproof technique for infusing oils with garlic and herbs. Make it your own with other herbs and spices.
Ingredients: olive oil, garlic, basil, oregano
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Get Garlic Shrimp Recipe from Food Network
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To get the most from a marinade, slash the skin and meat so the flavors can seep in.
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Easy grilled shrimp basted with garlic butter. It's shrimp on a stick!
Ingredients: prawns, butter, cloves, salt, garnish