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Use instant ramen noodles and dashi-stock powder to make a soup base for pan-fried scallops using this recipe adapted from an authentic Japanese preparation.
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Zucchini, squash, tomatoes, and spring onions are marinated in zesty Italian dressing then smoked until tender in this unique side dish.
cooking.nytimes.com
This tender, deeply flavored brisket gets its character from two distinct sources Searing the meat until dark brown gives the sauce a caramelized, intensely brawny taste, while a bracing garnish of fresh horseradish gremolata spiked with parsley and lemon zest adds brightness and a sinus-clearing bite Make the meat a few days ahead, it only gets better as it rests
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This refreshing non-alcoholic mocktail is cooling on a hot summer evening and festive enough for New Year's Eve.
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Get Green Chile Queso Recipe from Food Network
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A champagne cocktail recipe with raspberry sorbet, perfect for an elegant brunch.
Ingredients: sugar, water, lavender, raspberry
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Vodka, club soda, lime juice, and simple syrup get freshened up with cucumber and hot sauce in cool and refreshing cocktail with a hint of spice.
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Low-carb pizza crust made out of chicken? Better believe it.
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Mashed russet potatoes mixed with a purée of parsley and green onions.
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This recipe is by Moira Hodgson and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.