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cooking.nytimes.com
Oysters cook quickly on a hot grill, the meat poaching in a bubbling compound butter flavored with a vinegar-rich hot sauce, garlic and lemon zest Ideally, you can assign someone else the job of shucking and focus on the grill, making sure the oysters don't stay on it much longer than 2 or 3 minutes, so the meat is still plump and juicy If you're working on your own, open the oysters in advance and handle them carefully, so as not to spill the liquor inside the shells, which combines with the melted butter to create a delicious, briny flavor
Ingredients: butter, hot sauce, garlic, lemon, anchovy
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Get Tempura Bananas with Coconut-Green Tea Sauce Recipe from Food Network
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Get Potato Gnocchi with Heirloom Baby Tomato Sauce Recipe from Food Network
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Get Tempura Fried Squash Blossoms with Tomato Sauce Recipe from Food Network
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Tender beef tenderloin filets are cooked to perfection, then topped with a delectable creamy shrimp sauce for a special meal to share.
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Chicken and kale in a creamy and cheesy sauce makes a great topping for pasta.
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Tubes of rigatoni hold the tomato sauce, giving you a burst of creamy flavor with every bite. Use either hot or mild Italian sausage here, depending on your preference.
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Get Linguine with Lobster and Vodka Cream Sauce Recipe from Food Network
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The flavors of summer come alive in these colorful grilled kebabs with bell pepper, zucchini, and pineapple, with a kick from Sriracha and sweetness from honey.
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A spicy coconut curry sauce complements the rich flavor of duck legs. Serve over rice noodles.
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This straightforward salad tosses bitter lettuces in a slightly sweet honey vinaigrette, which keeps the flavors balanced.
cooking.nytimes.com
In summer I want a dish that tampers with the tomato-fish formula as little as possible So instead of cooking the tomatoes, I marinate them, and instead of braising the fish, I grill or roast it Neither fish nor tomatoes need much help.