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In the past, I have strayed away from cooking lobster and crab legs due to "smelling up the house." One day I saw that Emiril suggested cooking with beer instead...
Ingredients: beer, cloves, lemons, crab
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Tender beef tenderloin filets are cooked to perfection, then topped with a delectable creamy shrimp sauce for a special meal to share.
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Bok choy is a great vegetable for many reasons; it's cheap, it takes about 3 minutes to cook using Chef John's recipe, and has a beautiful subtle sweet flavor.
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This is a side dish where the title says it all. Cabbage is fried with bacon, onion, and garlic for a side dish you'll want to eat again and again.
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Grilling kale gives it a toasty flavor; the smartest way to prepare kale for grilling is blanching it so it becomes tender and doesn't burn.
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Savory and hearty, this soup will make you crave for more!
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Cherry tomatoes take less than 10 minutes to prepare.
Ingredients: olive oil, cherry, garlic, basil
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Parchment packets filled with shrimp and broccoli florets and seasoned with an Asian-inspired ginger sauce are baked for a delicious and easy-clean-up dinner.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A vegetarian pizza recipe topped with slices of potato, garlic, mozzarella cheese, fresh thyme, and watercress dressed with lemon vinaigrette.
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Vietnamese rolls stuffed with shrimp get crunch and color from yellow peppers, lettuce, and carrots which, like most orange fruits and vegetables, are high in cancer-fighting alpha carotene.