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This recipe is by Nancy Harmon Jenkins and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A Moroccan-Inspired Recipe for Stuffed Eggplant
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Fried shrimp and cardamom-chile sauce with herbed crema are sensational on flatbread.
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Jumbo shrimp are brined, roasted, then tossed with colorful bell peppers and cilantro in a zesty lemony soy-sesame dressing.
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Russet potatoes are fried in bacon grease with onions and garlic pepper.
Ingredients: bacon, potatoes, garlic, yellow onion
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An appetizer recipe for steamed mussels topped with a buttery parsley-and-garlic-breadcrumb mixture and broiled until crispy.
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Cauliflower, broccoli, carrots, and red cabbage are roasted with herbs and topped with crushed garlic croutons for a colorful veggie side dish.
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Sautéed Garlic Shrimp combined with Three Cheese Tortellini, sun-dried tomatoes and basil make a tasty, colorful, and elegant lunch or dinner main dish.
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A basic barbecued potato dish takes on a delicious twist thanks to garlic scapes, the flower stalks of the garlic plant. The garlic scapes add a wonderful garlic flavor to the potatoes without being overpowering and they almost have the consistency of young asparagus stalks. The texture of the potatoes and the scapes is interesting and makes a satisfying side dish to any early summer barbecue.
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Get 7-Spice Garlic BBQ Short Ribs Recipe from Food Network
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Get Garlic Halibut with Tomato-Caper Bruschetta Recipe from Food Network