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cooking.nytimes.com
This dish mixes a lot of things I love, including butter and the taste of New Orleans's Crystal hot sauce The scallops need to be dry, a term that refers to how they are processed It's best to sear with a very hot, heavy nonstick pan, though you can sear a scallop in stainless or cast iron
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Get Pastrami Rueben aka "The Rachel" Recipe from Food Network
www.allrecipes.com
This classic chicken pad Thai recipe is an authentic dish made simpler than most other recipes and full of fresh vegetables. Garnish with Thai basil and peanuts if desired.
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Get Tarragon Deviled Eggs Recipe from Food Network
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Shiitake and cremini mushrooms pair up with fresh thyme in this rich, vegetarian risotto. It takes time, but good risotto is always worth the effort!
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A spin on crab salad, these towers are dressed up with shrimp and tangerine.
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Get Bay Scallop Ceviche Recipe from Food Network
cooking.nytimes.com
This is the rare recipe for which I think it important to look at the picture — this updated one, not an intimidating old one — before beginning A single glance confirms that the dish is not technically difficult to make, though it is a bit laborious The leaves hold all the fillings, and the whole thing retains an odd calm beauty, the way a tree in bloom does.
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Get Halibut Provencale Recipe from Food Network
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Get Paillard of Salmon with a Ginger Shallot Vinaigrette, Baby Greens with Papaya and Basil Recipe from Food Network
www.chowhound.com
We keep these celery-scented fish cakes nice and moist by leaving some of the fish in large pieces.