Search Results (1,557 found)
www.foodnetwork.com
Get Swordfish with Tomatoes and Capers Recipe from Food Network
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 2 hours 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get Grilled Chicken with Brie and Baby Spinach Salad Recipe from Food Network
cooking.nytimes.com
This recipe is by Craig Claiborne And Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Thin slices of fennel, a shot of dry marsala, and a touch of tomato paste combine to make a quick, intense pan sauce for sautéed pork chops. If you prefer, substitute red wine for the marsala.
cooking.nytimes.com
Here, wild mushrooms and brussels sprouts get crisp and golden in the oven while brandy-glazed chestnuts add a touch of sweetness You can make the shallot-chestnut mixture the day before and refrigerate it in an airtight container Sprinkle it evenly over the roasting vegetables during the last 5 minutes of cooking to warm it through.
www.chowhound.com
These pungent, aromatic, and hot seasoning pastes are staples in the Thai kitchen.
www.chowhound.com
A raw cranberry relish loosely based on the raw starfruit-mustard oil relish in the Mangoes and Curry Leaves cookbook. When I made this for a Thanksgiving buffet...
www.allrecipes.com
This very simple salsa with fresh pineapple, red bell pepper, shallots, and fresh lemon juice pairs well with grilled chicken or salmon.
www.allrecipes.com
You will never want applesauce again after trying Chef John's delicious recipe for DIY spiced apple chutney, the perfect side at your holiday meal.