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Crab cakes seasoned with lemon zest and fresh basil, pan fried and served with a seasoned cilantro-lime sauce.
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Chef Travis Lett likes buckwheat pasta for its added richness and texture. At the restaurant, Lett cuts the fresh pasta into rough rag shapes and tosses it with summer vegetables; this simplified version uses dried pasta.
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Seared scallops get a double helping of flavor here with a quick, balsamic-tomato pan sauce and a creamy, piquant avocado salsa.
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Get Caesar Salad Recipe from Food Network
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A Plated recipe for seared sirloin with orange-parsley compound butter served with a spinach, pear, walnut, and Gorgonzola salad.
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Spicy mayonnaise gives these crab cakes with black beans, carrots, red bell pepper, and green onions an added kick. Adjust the heat level to your own personal tastes.
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You can use gyoza wrappers instead of making dumpling dough.
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Get Crispy Mussels with Almond and Scallion Sauce Recipe from Food Network
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I love these flavorful lamb burgers stuffed with creamy, delicious goat cheese. Using fresh rosemary gives the burgers a real Greek flavor. Serve them on hamburger buns or pita bread with tzatziki sauce, or on their own with a Greek salad.
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A refreshing light pasta salad with a delicious Asian flair. Great for a summer cookout or picnic.
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Get Green Salad with Salmon Recipe from Food Network
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At the new Rivera in Los Angeles, John Sedlar fuses French technique with Latin American flavors in dishes like this pan-roasted chicken, flavored with a range of citrus.