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Fresh, lemon-scented crab cakes are pan fried to golden brown and served on top of mixed greens with a tangy vinaigrette and avocado slices in this elegant appetizer dish.
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Cayenne pepper adds a bit of zing to this recipe for honey mustard sauce.
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Enjoy this great dipping sauce with your grilled BBQ chicken, steak, pork, and/or oysters. Best when served with rice.
cooking.nytimes.com
This grain-free tabbouleh, a perfect side for a Passover meal, comes from chef Michael Solomonov of Zahav.
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This recipe is by Melissa Clark and takes About 15 minutes, plus up to 5 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Ground cumin flavors this latin-inspired salad.
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Creamy fish chowder! With cod, or firm white fish, Yukon Gold potatoes, onions, clam juice, and cream.
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This thick and cheesy corn chowder with shredded chicken, Hatch green chile peppers, and rice is a hearty meal with minimal prep time.
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This salad is a riff on a traditional Spanish dish, pulpo a la gallega, a favorite item on tapas bar menus all over the country It is essentially boiled octopus and potatoes, sliced and served with a good drizzle of olive oil and a dusting of smoky pimentón This version uses lobster instead, and adds strips of roasted pepper and cherry tomatoes.
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This recipe uses roasted poblano chiles. They are fairly spicy and very flavorful.