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cooking.nytimes.com
I can't speak enthusiastically enough about this garnish — without it, the stewed-chicken-and-rice recipe lies flat, amateur; good but juvenile The grassy, bracing astringent parsley, the burn of the shallot, the spark of the lemon, combined with the warm, crispy, fatty, salty "chicharron" of chicken skin, is like the one killer piece of jewelry worn with a little black dress, the thing that makes it clear that this is a "main stage talent" and not the personal assistant with the clipboard checking guests into the event.
www.delish.com
Sauteed Portobello mushrooms, garlic, colorful peppers, and slightly smoky provolone give this gourmet sandwich a rich and distinct flavor.
www.chowhound.com
This roasted sardines recipe, served over smashed potatoes, is a tasty way to eat fresh, sustainable fish.
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A fancy alternative to a traditional roasted turkey that results in perfectly cooked white and dark meat.
cooking.nytimes.com
“I can only roast chicken the way I roast chicken,” the chef André Soltner told The Times’s Molly O’Neill in 1991 Mr Soltner, then the chef of the celebrated Lutece in Manhattan, was explaining a controversial step in his recipe for the bird, which results in marvelously juicy, flavorful meat
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A healthy chermoula sauce is similar to a pesto recipe and is simple to whip up. It's a perfect sauce for grilled fish or steamed vegetables.
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Savory and sweet all-beef meatballs made with raisins, pine nuts, and fresh parsley, courtesy of Frankies Spuntino in New York.
www.foodnetwork.com
Get Raviolo al' Uovo Recipe from Food Network
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Get Grilled Lobster and Summer Vegetables with Spicy Herbed Butter Recipe from Food Network