Search Results (1,115 found)
cooking.nytimes.com
A fish piccata of sorts, this dish is easy to make and the lemon-caper sauce marries well with delicate varieties like sole, fluke or flounder, as well as more robust fish like swordfish Start by laying fish fillets out in a baking dish and seasoning them with salt and pepper Finely chop some shallots and briefly cook them in a skillet before adding wine
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Get Pan Seared Quebec Foie Gras with Hot and Sour Peach Jam, Cabernet Ice Wine Reduction Recipe from Food Network
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Get Broccoli-Kaffir Lime 'Souffle' with Its Salad Recipe from Food Network
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Get Octopus Panzanella Recipe from Food Network
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These spicy, crispy chicken thighs would be delicious all on their own, but they're even better once they get a boost of contrasting sweetness from the accompanying compote of raisins, apple, and butternut squash.
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Get Mushroom Salad in Garlic and Parsley Vinaigrette Recipe from Food Network
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Get Well-Dressed Salmon Recipe from Food Network
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An appealing combination of shrimp, carrots, cucumbers, peanuts and cilantro in a spicy Asian dressing.
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This recipe is great because you can take anything that you might have in the fridge and throw it into a frittata. I used things that I needed to get rid of...
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Get Inside-Out Chicken Cordon Bleu Recipe from Food Network
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Enjoy this Australian Lamb Marsala with Braised Winter Squash recipe with ingredients and easy step-by-step directions from Chowhound.