Search Results (1,206 found)
www.delish.com
This seafood cook-off award-winning recipe exudes Southern charm.
This seafood cook-off award-winning recipe exudes Southern charm.
Ingredients:
bacon, butter, flour, yellow onion, garlic, red bell pepper, green bell pepper, okra, tomatoes, white wine, lemon, fish, peanuts, shrimp, redfish, crabmeat, tabasco sauce, chicken livers, onions, rice, beer, parsley
www.delish.com
Shrimp and white fish simmer quickly in a creamy potato broth spiked with sauteed onion, garlic and dill.
Shrimp and white fish simmer quickly in a creamy potato broth spiked with sauteed onion, garlic and dill.
www.chowhound.com
Unlike Massaman curry, green curry is made with fresh chili peppers and herbs instead of being roasted. Herbs give green curry a light and slightly sweeter flavor...
Unlike Massaman curry, green curry is made with fresh chili peppers and herbs instead of being roasted. Herbs give green curry a light and slightly sweeter flavor...
Ingredients:
pork, coconut milk, green, eggplants, peas, kaffir lime, basil leaves, fish sauce, palm sugar, vegetable oil, cilantro, bell peppers
cooking.nytimes.com
This is inspired by a recipe in “Seductions of Rice,” by Naomi Duguid and Jeffrey Alford The traditional dressing is made with four times as much fish sauce, which I’ve revised here to keep the sodium levels more manageable I find any amount of fish sauce makes a dish hard to resist
This is inspired by a recipe in “Seductions of Rice,” by Naomi Duguid and Jeffrey Alford The traditional dressing is made with four times as much fish sauce, which I’ve revised here to keep the sodium levels more manageable I find any amount of fish sauce makes a dish hard to resist
Ingredients:
brown rice, lime juice, watercress, edamame, red bell pepper, mint, basil leaves, cilantro, shallot, lemon grass, serrano chili, fish sauce, water, brown sugar, garlic, chili, canola oil
www.allrecipes.com
Skirt steak is perfect for grilling, and is versatile enough for salads, sandwiches, kebabs, or just a stand-alone grilled steak. Taking just 15 minutes to marinate the skirt steak before grilling adds a lively and delicious union of sweet, tangy, and spicy.
Skirt steak is perfect for grilling, and is versatile enough for salads, sandwiches, kebabs, or just a stand-alone grilled steak. Taking just 15 minutes to marinate the skirt steak before grilling adds a lively and delicious union of sweet, tangy, and spicy.
cooking.nytimes.com
Seasoning pork chops with a paste of fresh ginger, chile, cumin and tamarind gives the brawny meat a deeply spicy, sour flavor that gets more intense the longer it marinates Then the excess marinade is mixed into the drippings to make a heady sauce If you can’t find tamarind concentrate (also sometimes called tamarind extract), lime juice will supply the sour notes, though without the same fruity complexity.
Seasoning pork chops with a paste of fresh ginger, chile, cumin and tamarind gives the brawny meat a deeply spicy, sour flavor that gets more intense the longer it marinates Then the excess marinade is mixed into the drippings to make a heady sauce If you can’t find tamarind concentrate (also sometimes called tamarind extract), lime juice will supply the sour notes, though without the same fruity complexity.
Ingredients:
garlic, tamarind concentrate, sambal oelek, ginger, salt, cumin, fish sauce, turmeric, bone, coconut oil
www.allrecipes.com
A rich crab bisque in roux-thickened fish stock and cream soup base seasoned with sherry and paprika.
A rich crab bisque in roux-thickened fish stock and cream soup base seasoned with sherry and paprika.
Ingredients:
margarine, green onion, celery, flour, fish, milk, heavy whipping cream, crabmeat, sherry, salt, black pepper, eggs, paprika, lemon
cooking.nytimes.com
This recipe is by Trish Hall and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Trish Hall and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
dijon mustard, rice vinegar, olive oil, tomatoes, scallions, ginger, coriander, soy sauce, fish, thyme
cooking.nytimes.com
This recipe is by Trish Hall and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Trish Hall and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
What if, instead of my usual hot-roasting method, I wrapped a whole fish tightly in parchment and put it in a slow oven It was a technique I had never seen in a cookbook, and when I described it to Eric Ripert, the chef and an owner of Le Bernardin, he said it was new to him The experiment worked beautifully
What if, instead of my usual hot-roasting method, I wrapped a whole fish tightly in parchment and put it in a slow oven It was a technique I had never seen in a cookbook, and when I described it to Eric Ripert, the chef and an owner of Le Bernardin, he said it was new to him The experiment worked beautifully
Ingredients:
lemon, ginger, dill, brown mustard, bass, olive oil, shallot, dry white wine, dijon mustard