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cooking.nytimes.com
This fast, easy recipe for succulent pork chops came to The Times in 1997, part of a deep dive on cumin by the writer Molly O'Neill It is simple to prepare and can be a delicious end to a long day Using crushed cumin instead of ground will give the chops a bit of fresh texture, but if you don't have cumin seeds, feel free to substitute.
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Kiss the colder months goodbye with this tender salad that’s the essence of spring.
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Welcome to flavor town.
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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 Spaghetti with Chianti and Fava Beans Recipe from Food Network
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Get Shrimp Tempura with Soy Sake Dipping Sauce Recipe from Food Network
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Get Pompano with Red Onion and Tomato Recipe from Food Network
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Slowly roasted duck leg meat is chopped, fried up in duck fat until crispy, then served in lettuce cups with chopped cucumber, green onions, and sesame seeds.
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This rémoulade recipe mixes the classic French ingredients with Asian soy sauce and Louisiana hot sauce.
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This easy flounder with Parmesan breadcrumbs is the perfect vacation dinner. It's quick to make with shredded Parmesan Cheese & there's plenty for everyone. Cheesy breadcrumbs FTW!
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I had this in an Italian Restaurant close to home. This is my version. Make extra because these little treats disappear rather quickly.