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This is a fast, satisfying fish dinner with Cajun flavors Chad Shaner cooked it for staff meals when he was a line cook at Union Square Cafe in Manhattan It was, he said shyly when The Times talked to him in 2013, one of the restaurant staff's favorites
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This dessert recipe was inspired by Black Forest cake the combination of chocolate cake, cherries, and cream.
cooking.nytimes.com
This is modeled after North African merguez, which is sometimes served as part of an elaborate couscous meal, but good on a bun, too For its deep rust-red color, merguez relies on lots of dried sweet red pepper (paprika) and a goodly amount of hot red pepper (cayenne) Garlic, cumin and coriander are strong supporting players.
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This delicious green potato salad gets its color from pesto and flavor from white wine, perfect for St. Patrick's Day or a summer cookout.
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This stunning lobster dish is surprisingly simple to make. Lobster shells are stuffed with cooked lobster in a creamy white wine sauce, then topped with Parmesan cheese and broiled until golden.
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Napa cabbage has a delicate peppery taste and is wonderful in this salad full of almonds, sesame seeds, and crumbled Ramen noodles.
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Spicy mustard greens, chile sauce, and cornichons liven up this potato salad.
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This dinner recipe calls for pan-fried chicken to simmer in a sauce with garlic, Marsala wine, basil, and rosemary.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.