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Simmer chopped clams, clam juice and parsley in an olive oil and garlic base, then toss with hot linguini and dinner is served.
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Susan Feniger likes to quickly simmer raw shrimp in broth or sauté them with garlic and ginger, but you can certainly use precooked shrimp to save time.
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Grace Parisi prepares a wonderfully sticky and nicely sweet glaze of fresh plums and red pepper jelly to brush over drumsticks while grilling.
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This recipe is by Julia Moskin and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Make this quick and easy vegan caramel sauce in 5 minutes and with 3 ingredients; perfect for ice cream, pancakes, and apple dipping.
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This Thai-style salad features firm mango, onion, and bell pepper in a homemade dressing with lime juice and fish sauce.
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Get Soy Glazed Green Beans Recipe from Food Network
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Busy weeknight? Try this quick and easy udon noodle dish topped with prawns, bell peppers, and celery with a savory-sweet sauce.
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Wedges of camembert cheese are breaded, deep fried and dipped in a sweet raspberry sauce. Delicious!
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A tasty dip for vegetables and/or crackers.
cooking.nytimes.com
Ice cream sundaes, of course, find expression in their sauces, which provide layers of flavor and seismic contrasts in temperature and tone To the category of vivid and bright belong fruit sauces, particularly those with a touch of acidity and a shake of vibrant color Strawberries, raspberries, blueberries, sour cherries or pineapples — sweet, just-ripe fruits cooked briefly with sugar — will brighten vanilla's pallor (high-pectin fruits can often go it alone without cornstarch for body).
cooking.nytimes.com
This recipe is by Trish Hall and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: sugar, water, cranberries