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Coconut and cilantro are a popular duo. The herb is a favorite in India and shows up in coconut chutneys and in many of southern Indias coconut curries, such as this one. Serve the shrimp with steamed rice, preferably basmati.
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This simple Asian-style chutney from chef Ming Tsai goes perfectly in his Cranberry-Crab Rangoons.
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A showpiece roast flavored simply with rosemary, garlic, and onions cooked in red wine.
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Chef John's unlikely pairing of sweet peas, green curry, black cod, and strawberries bring together a beautiful spring pea green curry dish.
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Get Caramelized Pear Spring Roll with Blood Orange Cream Sauc Recipe from Food Network
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Inspired by Marcella Hazan's "Fusilli with Creamy Zucchni and Basil Sauce" and then modified beyond recognition.
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Get Spring Panna Cotta with Fresh Strawberries and Balsamic Syrup Recipe from Food Network
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Get Spring Chicken Roll-Ups with Lemon Dijon Pan Sauce Recipe from Food Network
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This version of cashew chicken fries the chicken in peanut oil and covers it with an oyster sauce-based sauce. It's served with a sprinkling of cashews and green onions.
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Chicken tenderloins, pasta, hard boiled eggs, and sliced veggies are chilled with Italian-style dressing and served cold over sliced romaine hearts.
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Thinly sliced sweet onions are soaked in buttermilk, dredged in a spiced flour mixture, and deep-fried to delicious perfection in this recipe for sweet onion straws.
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This savory rice dish is dotted with sweet golden raisins for a light fruity flavor.