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Pink salt, also known as curing salt No 1, is a nitrate, a combination of sodium chloride — table salt — and nitrite, a preserving agent used to deter the growth of bacteria in cured meats Bacon is cured in the refrigerator, then slow roasted, and finally cooked again before serving
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Get Salmon Cakes Recipe from Food Network
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My mom taught me this trick for baking fish while keeping the moisture and flavors in. It is nearly foolproof and adapts easily; substitute regular oranges or other citrus, herbs and oils to your taste. Parchment paper is available in most grocery stores.
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Get Bagel Chip Dip Recipe from Food Network
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Mix tuna with egg, celery, walnuts, dill, and a bit of mayonnaise to create these delicious pan-fried tuna patties.
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Canned tuna is given a fresh lift with chopped apple, sweet pickle relish, and dill in this tuna salad recipe.
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Get Rob's Smoked-Salmon Saltine Brei Recipe from Food Network
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Get Caviar Dip Recipe from Food Network
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A bowl of cubed red-skinned potatoes, chopped dill pickle, green onion, and celery get a red wine and olive oil dressing for a potato salad with no mayonnaise or eggs.
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Pearl onions are caramelized, then quickly sauteed with green beans. The combination of flavors is what makes this dish a hit!
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Ranch dressing and Creole seasoning give this recipe for coleslaw dressing a bit of kick.
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Get Trout with Caper Sauce Recipe from Food Network