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Marinated bell peppers are grilled and topped with a seasoned goat cheese in this easy appetizer.
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This recipe is by William Grimes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Frozen Fruit Sparkling Water Recipe from Food Network
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Caesar salad, done right, is a bowl full of contrasts: cool, watery leaves against dry, crunchy croutons; sharp lemon against rich cheese, and biting garlic against soothing egg Most recipes focus on flavor; this one also unlocks the Caesar's secrets of temperature, texture, heat and umami Kale and romaine make an ideal combination of greens, but all romaine or all kale is fine: just stay away from tender, wilting leaves like mesclun and Bibb lettuce
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This Filipino porridge dish features chicken wings and rice in chicken broth seasoned with onion, ginger, and garlic.
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Mahi mahi fillets are encrusted with black and white sesame seeds, and pan seared. The sauce is rich and creamy, and flavored with soy, ginger, shallots, and shiso (a Japanese herb related to basil and mint).
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Chefs have a way of taking the most humble ingredient and elevating it, which is what Andy Ticer and Michael Hudman of Hog & Hominy in Memphis did with sweet potatoes The trick is to confit thick slices slow in fat, which transforms the texture into silk They use pork fat at their restaurants, but home cooks can get a similar effect with olive oil seasoned with some bacon fat
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A mushroom pasta dish is healthier and more flavorful with hearty Japanese soba noodles instead of regular semolina.
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Jalapeno coleslaw made with homemade mayonnaise-based dressing adds a little kick to sandwiches or barbeque.
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A spicy bloody mary mix chills for 8 hours so the hot flavors can blend. Add vodka and whatever garnishes you prefer.
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Who knew that salmon and apples would make such a lovely combination?
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This chilled, spicy soup is a refreshing and healthy way to start a summer meal.