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cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Using a slow cooker, this thick and tasty tomato ketchup practically cooks itself.
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This Greek-inspired pasta recipe is tossed with shrimp, feta, olives, and tomatoes in an easy, quick ouzo-spiked pasta sauce.
cooking.nytimes.com
Fans of soft-shell crab look forward to the season — late spring and early summer — with feverish anticipation The entire delicious crab is edible and may be prepared in many ways; deep-fried, grilled or pan-cooked Here they are sautéed in a spicy curry butter, which complements the crabs’ rich flavor
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Excellent lobster pasta . . . lobster lovers that love Italian dig in! Perfect for Valentines Day!
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Get Pig Head Platter Recipe from Food Network
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When it's too hot to cook this summer, use some leftover grilled shrimp, rice noodles, vegetables, herbs, and homemade dressing for a Vietnamese-style salad.
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Get Caesar Salad Recipe from Food Network
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The delicate flavor of bok choy shines through in this simple recipe that needs just oil, garlic, and salt.
Ingredients: vegetable oil, cloves, bok choy
www.delish.com
This quick pasta dish is as tasty as anything from your local Italian place, but using shrimp instead of the standard meat sauce keeps it light and healthy.
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Fish tacos have never been easier and clean up's a breeze when you cook tilapia fillets in a foil-lined pan.
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The pineapple, rum, and coconut flavors of your favorite cocktail are mixed into this creamy, delicious cheesecake.