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Grandma Alvina Mangrai shares her favorite prawn curry recipe with her granddaughter Alyssa in our Cooking with Grandma video.
cooking.nytimes.com
Chorizo boudin balls are an appetizer akin to Italian arancini in which Cajun dirty rice is studded with spiced pork and enriched with creamy chicken livers before being draped in panko, fried and served with a garlic aioli Hearty yet refined, these can be made ahead, chilled (or even frozen) and then cooked just before guests arrive.
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Chef John braises octopus until tender, then sears it on a hot grill to achieve the great tenderness of his Spanish octopus.
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Get Tortellini in Brodo Recipe from Food Network
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Get Blackened Fish Tacos with Chili-Spiced Slaw and Charred Scallion Salsa Recipe from Food Network
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Mix ground smoked ham, sausage and beef together with milk, eggs and graham cracker crumbs for a new spin on meatballs. Form into balls and bake in a tangy sauce of tomato, vinegar, brown sugar and mustard powder.
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This classic chicken pad Thai recipe is an authentic dish made simpler than most other recipes and full of fresh vegetables. Garnish with Thai basil and peanuts if desired.
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This recipe is by Trish Hall and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Best seafood stew EVER! San Francisco-style Cioppino with halibut, sea bass, Dungeness crab, shrimp, and mussels.
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Get Spicy Green Papaya Salad Recipe from Food Network
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Cold-smoking salmon usually requires an elaborate setup. Use the brilliant trick of quickly smoking the fish, then curing it like gravlax, as a great option for the home cook.
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Get Roasted Onion and Smoked Chile Oyster Sauce Recipe from Food Network