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Soften spongy eggplant by steaming it instead of sautéeing it in oil.
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A deliciously different type of rice dish that everyone will enjoy. I like to use fresh dill when available, and then use it for the garnish as well.
cooking.nytimes.com
This recipe is adapted from “The Tenth Muse: My Life in Food,” the memoir of Judith Jones, the book editor who among many other things first brought Julia Child into print It comes together in about five minutes and improves cold meats, cold cuts, blanched asparagus, boiled potatoes – almost anything you can think of Take note: the egg needs to be really finely chopped to achieve the sauce’s optimal texture.
cooking.nytimes.com
This relaxed take on the popular New Orleans shrimp stew comes together in about an hour, so you can get a taste of the Big Easy on a weeknight Just make a quick slurry of onion, bell pepper, ham, parboiled rice, garlic, cayenne, thyme and tomatoes Let it simmer until the rice is tender, about 20 minutes
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Get Spring Pea Soup Recipe from Food Network
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The chunky relish provides the perfect counterpoint to this satiny smooth, rich soup.
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This tasty medley of vegetables includes the curiously named tuber, Jerusalem artichoke. Originating in the eastern United States, this sunflower species resembles ginger and tastes similar to a potato.
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Plenty of zucchini keeps the rich and creamy chicken Alfredo sauce from being too heavy. Whole wheat fettuccini completes this hearty meal.
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Get Grouper Ceviche with Jicama and Avocado Slaw Recipe from Food Network
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Get Stuffed Chicken Breasts Recipe from Food Network
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Enjoy this great dipping sauce with your grilled BBQ chicken, steak, pork, and/or oysters. Best when served with rice.