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cooking.nytimes.com
This recipe is by Julia Reed and takes 40 minutes, plus 2-3 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by R. W. Apple Jr. and takes 4 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a very basic brine recipe for preparing meats and fish for smoking. Add any personal taste preferences to the brine for additional flavor enhancement. I like to add white wine, soy sauce and various herbs and spices. Anything that you like will work, so experiment at will.
Ingredients: salt, brown sugar, water
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Get Linguini Puttanesca Recipe from Food Network
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Get Chesapeake Burgers Recipe from Food Network
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A fresh, crunchy salad dressed in an herby caper vinaigrette.
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Recipe for Whole Wheat Spaghetti with Caper Pesto Sauce, as seen in the January 2009 issue of 'O, The Oprah Magazine.'
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Inspired by the classic combination of bagels with lox and cream cheese, this variation uses smoked trout and homemade English muffins.
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Get Beet Burger with Citrus-Caper Aioli Recipe from Food Network
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Get Garlic Halibut with Tomato-Caper Bruschetta Recipe from Food Network
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But beurre blanc is complex. It tastes shallot-y and wine-y andreally complements the flavor of the fish.
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Get Vegan Chickpea Crab Cakes Recipe from Food Network