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New Orleans chef John Besh shows Food Network Magazine how to make a Gulf Coast favorite: baked oysters.
cooking.nytimes.com
This relaxed take on the popular New Orleans shrimp stew comes together in about an hour, so you can get a taste of the Big Easy on a weeknight Just make a quick slurry of onion, bell pepper, ham, parboiled rice, garlic, cayenne, thyme and tomatoes Let it simmer until the rice is tender, about 20 minutes
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This is amazingly quick and easy, sweet and a bit of spice. Healthy but still hearty. I serve this a whole wheat pasta and a little pancetta.
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An easy homemade corned beef recipe that's brined with traditional spices.
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A creamy white wine sauce made with Chardonnay and heavy whipping cream takes this shrimp scampi pasta to the next level.
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Fancy fall evenings demand the widow's kiss cocktail, which mixes Calvados, an apple brandy, with Chartreuse, Benedictine®, and bitters.
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This recipe for ratatouille has quick-cooked eggplant, summer squash, tomatoes, bell pepper, and onion that are tender but not mushy.
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Top grilled pattypan squash with a delicious hot chorizo sausage vinaigrette for an easy summery meal.
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Vegan squash and leek soup is a Japanese-inspired soup thanks to the Japanese winter squash added to the dish.
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At her restaurant, Amanda Cohen tosses herb fettuccine with pickled squash blossoms and grilled zucchini. This simplified recipe features squash that's pickled and then grilled, plus freshly sautéed squash.