Search Results (25,689 found)
www.delish.com
To go with grilled scallops, Marcia Kiesel creates her own version of salsa verde by combining sweet honeydew and buttery avocado in a fruit salsa.
To go with grilled scallops, Marcia Kiesel creates her own version of salsa verde by combining sweet honeydew and buttery avocado in a fruit salsa.
cooking.nytimes.com
This simple, refreshing salad from Alice Waters, the founder and owner of Chez Panisse, the legendary Berkeley restaurant, can be served as a first course or to revive the palate between the main course and dessert It came to The Times in 2010 when the Well blog featured a number of recipes from âThe Food Network South Beach Wine & Food Festival Cookbook: Recipes and Behind-the-Scenes Stories from Americaâs Hottest Chefs."
This simple, refreshing salad from Alice Waters, the founder and owner of Chez Panisse, the legendary Berkeley restaurant, can be served as a first course or to revive the palate between the main course and dessert It came to The Times in 2010 when the Well blog featured a number of recipes from âThe Food Network South Beach Wine & Food Festival Cookbook: Recipes and Behind-the-Scenes Stories from Americaâs Hottest Chefs."
www.allrecipes.com
Everyone's favorite luncheon meat, SPAM®, is transformed into delicious fries with a spicy garlic sriracha sauce!
Everyone's favorite luncheon meat, SPAM®, is transformed into delicious fries with a spicy garlic sriracha sauce!
cooking.nytimes.com
This lavish, British-style meat pie is a delicious, time-consuming project It comes together over many hours, layering the flavors and textures of many different meats, and seals it all in a buttery homemade dough The recipe belongs to the chef Angie Mar of the Beatrice Inn in New York, who makes the pie at her restaurant in smaller ramekins, so that each person gets her own marrow bone
This lavish, British-style meat pie is a delicious, time-consuming project It comes together over many hours, layering the flavors and textures of many different meats, and seals it all in a buttery homemade dough The recipe belongs to the chef Angie Mar of the Beatrice Inn in New York, who makes the pie at her restaurant in smaller ramekins, so that each person gets her own marrow bone
Ingredients:
chicken stock, pig trotter, olive oil, meat cut, flour, white wine, onion, cloves, thyme, bay leaf, potatoes, marrow bone, sugar, baking powder, salt, butter, beef suet, water, egg
www.delish.com
Everything you love about spinach-artichoke dip sandwiched in a quesadilla.
Everything you love about spinach-artichoke dip sandwiched in a quesadilla.
Ingredients:
olive oil, garlic, shallot, baby spinach, artichoke hearts, red pepper flakes, tomatoes, parsley, red wine vinegar, monterey jack, flour tortillas
cooking.nytimes.com
Matt Lee and Ted Lee snatched this recipe for chili crab from chef Zakary Pelaccio before the first Fatty Crab opened in New York There are now locations in St John and Hong Kong
Matt Lee and Ted Lee snatched this recipe for chili crab from chef Zakary Pelaccio before the first Fatty Crab opened in New York There are now locations in St John and Hong Kong
Ingredients:
chili sauce, soy sauce, sugar, wine vinegar, tomato paste, sesame oil, shallots, cloves, ginger, cornstarch, peanut oil, blue crabs, egg yolk, scallions
www.allrecipes.com
This vegan-friendly recipe combines the flavors of arame seaweed, tahini, and kale in a soba noodle dish with a spicy, nutty flavor.
This vegan-friendly recipe combines the flavors of arame seaweed, tahini, and kale in a soba noodle dish with a spicy, nutty flavor.
Ingredients:
tahini, rice vinegar, soy sauce, olive oil, chile, turmeric, water, arame seaweed, soba noodles, cloves, ginger, kale
www.delish.com
An updated pasta saladwhole-wheat spaghetti served at room temperature with sautéed tofu, cucumbers, scallions, and an Asian dressing makes a delicious warm-weather meal, reminiscent of Japanese soba-noodle dishes.
An updated pasta saladwhole-wheat spaghetti served at room temperature with sautéed tofu, cucumbers, scallions, and an Asian dressing makes a delicious warm-weather meal, reminiscent of Japanese soba-noodle dishes.
Ingredients:
wheat spaghetti, tofu, soy sauce, ginger, cooking oil, wine vinegar, lemon juice, sesame oil, lemon, salt, cucumbers, scallions, cilantro
www.chowhound.com
Light and fluffy yet nutritionally dense, these whole grain flour pancakes (oat, almond, rice, and tapioca all make an appearance), from the Tartine All Day cookbook...
Light and fluffy yet nutritionally dense, these whole grain flour pancakes (oat, almond, rice, and tapioca all make an appearance), from the Tartine All Day cookbook...
www.allrecipes.com
Asparagus, red bell pepper, onion, mushrooms, ginger and garlic stir-fried in peanut oil and garnished with toasted sesame seeds. Serve over rice.
Asparagus, red bell pepper, onion, mushrooms, ginger and garlic stir-fried in peanut oil and garnished with toasted sesame seeds. Serve over rice.
Ingredients:
vegetable broth, white rice, margarine, sesame seeds, peanut oil, asparagus, red bell pepper, yellow onion, mushrooms, ginger, garlic, soy sauce, sesame oil
www.chowhound.com
A healthier, vegan version.
A healthier, vegan version.
Ingredients:
almonds, pecans, pastry flour, coconut, dates, coconut oil, soymilk, arrowroot, banana, chocolate chips, maple syrup, vanilla
www.foodnetwork.com
Get Arctic Char with Tangerine-Habanero Glaze and Meyer Lemon Couscous Broth Recipe from Food Network
Get Arctic Char with Tangerine-Habanero Glaze and Meyer Lemon Couscous Broth Recipe from Food Network
Ingredients:
olive oil, tangerine juice, red wine vinegar, sugar, habanero chile, spanish onion, garlic, clam broth, lemon juice, butter optional, water, salt, instant couscous, meyer lemon