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A classic pickled beets recipe, served with fresh dill and crème fraîche.
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A stylish mix of leafy greens and fresh herbs is a lovely bed for plump grilled scallops.
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This cool and crunchy salad with colorful bell peppers, wild rice, and a hint of lemon pairs well with grilled chicken.
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New York City chef George Mendes quick-cures fresh cod by standing it in kosher salt for only 10 minutes. He says cod is naturally soft and flaky ("as well as bland," he adds), so salting gives it a firmer texture and a more pronounced flavor.
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Fish fillets are coated with crushed cereal breading and the fries are sweet potato wedges for this healthier take on classic fish 'n' chips.
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Jalapeno pepper slices are muddled with cucumber syrup and mixed with vodka and lime juice in this refreshing and spicy cocktail.
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This tangy mustard vinaigrette is enlivened by hints of wine, garlic and onion flavors.
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Pickled and un-pickled cucumbers, a bit of mayonnaise and lots of delicious hard-boiled eggs. Easy and satisfying.
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The firm texture of monkfish may remind you of lobster, but with no shell to deal with, monkfish is a lot easier to eat. Here, the fillets are roasted and then topped with a creamy scallion-studded sauce.
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Lots of interesting stuff in this marinated zucchini salad. Onion soup mix, white wine vinegar, apple cider vinegar, chopped veggies, sliced zucchini, and time in the fridge to mingle and chill. Six generous servings.
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Banana, pear, and vanilla yogurt are combined in these deliciously moist muffins that are also rich in fiber because of ground flax seeds.