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cooking.nytimes.com
Here is a recipe for trout like the one we ate in Maine I now add garlic cooked in olive oil, because I have watched enigmatic Basques add it to regal white hake they cook above coals burned from oak It goes well with the simple trout's innate subtlety and faint whiff of wood smoke, and it all ends up resolutely likable
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As a post-undergrad student (oh my god I feel so old), I know how it is to live off of Maggi/Ramen. It can get really boring and unsatisfying. Here’s a great...
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Get Hominy Grits with Shrimp Two Ways Recipe from Food Network
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Tomatoes have arrived, and we're stuffing them Italian-style.
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Get Teriyaki Ginger Tuna Skewers Recipe from Food Network
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Get Baked Brie Pasta Recipe from Food Network
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This boldly flavored dish is enticing, especially to those with a taste for heat.
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Shrimp and fresh corn salsa combine in corn tortillas for a refreshing and low-calorie meal.
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Get Sweet Pepper Pickles Recipe from Food Network
cooking.nytimes.com
This recipe is by David Tanis and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Quick and easy refried beans can be made in 20 minutes. Simply combine pan-fried onion and garlic with mashed pinto beans and cumin for a flavorful side dish.
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These pulled pork sandwiches combine the best of Southern cooking with the flavors of Italy. Tender pork is combined with onions, peppers, mushrooms, and pesto sauce for filling sandwiches hearty enough for your biggest eaters!