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cooking.nytimes.com
If you're looking for something to pair wonderfully with a few glasses of amber-hued amontillado, you can't do much better than these tender, burnished sea scallops, inspired by a memorable midcourse of scallops with pistachios and licorice at Restaurant Daniel Though you're less likely to overcook larger sea scallops, remember that quality is more critical than sheer size In the market, look for scallops that appear fairly dry; waterlogged scallops will never achieve that ideal caramelized crust
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Get Sage Sausage Bites with Balsamic Apricot Dip Recipe from Food Network
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Get Wild Mushroom Ravioli with Eggplant and Goat Cheese Recipe from Food Network
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Get Marbled Banana Bread Recipe from Food Network
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Get Pan Seared Arctic Char and Cultivated Mussels in a Smoked Tomato and Green Garlic Broth with Posole Recipe from Food Network
cooking.nytimes.com
This moist and tender cake has a similar texture to pumpkin or banana bread, with a delicate pear flavor scented with nutmeg and a touch of clove But the real star is the brown butter glaze, which is nutty and rich, tasting a little like butterscotch, with a strong vanilla sweetness The cake keeps well when stored in the refrigerator for up to 3 days, though the glaze will lose its snap from the chill
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This Gluten Free Pad Thai is one of my family's favorite dishes. Add a heap of grilled chicken or sea food and you have a delicious high protein meal. Top with...
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Get Curried Carrot Soup Recipe from Food Network
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Fluffy golden pancakes are always a treat for breakfast, but these are extra-special for celebrations. The recipe, from Joy the Baker, makes one tall stack of...
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Get Olive Oil-Grape Cake with Honey-Ginger Glaze Recipe from Food Network
cooking.nytimes.com
The year: 1983 The place: Williamsburg, Va., where representatives from across the globe — and “some of the biggest and brightest names on the American culinary scene” — gathered The Times’s own Craig Claiborne planned the menus; Paul Prudhomme, Wolfgang Puck and Zarela Martinez cooked; and Maida Heatter provided dessert