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Feathery fennel fronds give this creamy dressing an added bit of flavor, but if you should find yourself with a frond-less fennel bulb, substitute a tablespoon of chopped fresh dillor do without the greenery altogether.
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Shrimp, tuna, and scallops combine with fresh herbs and spices, sun-dried tomatoes, and red chile peppers. Serve with lemon wedges. Substitute salmon, crab, or sole to create a variety of delicious alternatives.
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A simple fall salad recipe from Thomas Keller with citrus segments, pomegranate seeds, and an easy vinaigrette.
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Black 'beluga' lentils cook up for a tender, melt-in-you-mouth soup in Chef John's recipe for black lentil soup.
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Give your soups, salads, yogurt, and avocado toast a crunchy, nutritional boost with this easy medley of roasted seeds. They're a healthy yummy snack as well.
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New Mexican Hatch green-chile powder isn't a substitute for fresh chiles, it's a whole different flavor.
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A long simmer of tomatoes with ground beef and pork is wonderfully flavored with mushrooms, rosemary, oregano, thyme and a generous measure of red wine. This versatile sauce can be used in your favorite pasta dishes.
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Warm your belly with this traditional Mexican pozole featuring pork, green chiles, hominy, and a rich blend of spices.
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Get Braised Chicken Breasts on Toasted English Muffins with Vegetable Mirepoix, Toasted Pine Nuts and a Zucchini, Summer Squash and Onion Medley Recipe from Food Network
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Black squid ink pasta is tossed in a creamy sauce along with garlic, shallots and prosciutto.
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Get Antipasti Skewers Recipe from Food Network
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Get Ahi Tuna with Napa Cabbage Salad Recipe from Food Network