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Shrimp season is summer and fall in marshy coastal Georgia and South Carolina and in the Louisiana Gulf If you can find shrimp from any of those places at those times of year, get enough for eating for several weeks, and make this marinated or pickled shrimp, which lasts that long There is a version of a recipe for this everywhere, over eons, including in Sciappi’s "The Works." His recipe is for a fish called gilthead, but the method and result are almost identical
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Get Cooler Shrimp Boil Recipe from Food Network
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Get Rice Pilaf with Chorizo Casserole Recipe from Food Network
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Get Lemon Chicken and Leek Rice Pilaf Recipe from Food Network
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This is the perfect chocolate cake: beautiful, melting, intense but not heavy The batter comes together quickly in a food processor, and the cake bakes at 350 degrees for a while, giving the baker time to assemble the frosting, which is given a luscious sheen by a bit of corn syrup Use the best chocolate you can find for the frosting, and gild it however you like: with a few flowers, some birthday candles or nothing at all.
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Get Turkey Breast with Oyster Stuffing Recipe from Food Network
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In this oven-braised brisket recipe, the meat is coated with a paprika rub, then slow-cooked with tomatoes, onion, and rosemary. A classic dish for Passover.
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Get Oven Roasted Chicken Tenders Saltimbocca Recipe from Food Network
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Get Garden Vegetable Soup Recipe from Food Network
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Get Chocolate, Chestnut and Orange Trifle Recipe from Food Network
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Get Tea Smoked Braised Boar with Spam-Pineapple Fried Rice Recipe from Food Network
cooking.nytimes.com
This recipe is by Craig Claiborne and takes 47 minutes. Tell us what you think of it at The New York Times - Dining - Food.