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Showing 6,241 - 6250 of 8,286 results for fresh herb recipes
Sauteed Sea Bass Fillets with Brown Butter Brussel Sprouts and Triple Mustard Vinaigrette
Recipe
| Courtesy of Brigid Callinan
- Total Time:
- 1 hour
Dessert Crostino of Fresh Ricotta, Strawberries and Aged Balsamic Vinegar
Recipe
| Courtesy of Mark Pastore
- Total Time:
- 30 minutes
Melon Fettuccini with Sweet Wine and Fresh Mint
Recipe
| Courtesy of Michael Chiarello
- Total Time:
- 10 minutes
PB and J Wontons with Chocolate Dipping Sauce
Recipe
| Courtesy of Kelly Johnson
- Total Time:
- 25 minutes
Baby Spinach, Fresh Pea and Feta Cheese Salad
Recipe
| Courtesy of Jamie Oliver
- Total Time:
- 10 minutes
Bobby's Basics: Go-To Grilling
Episode
| From:
Barbecue Addiction: Bobby's Basics
Chef Bobby Flay's revealing his go-to techniques for a simple and delicious meal at the grill. First up, Bobby's favorite method to grill chicken which he tops with a fresh and rustic herb sauce. Then he's whisking together one master vinaigrette to use on two side dishes -- Grilled Potatoes With Goat Cheese and a Grilled Asparagus Crostini. Plus, a grapefruit dessert that couldn't be easier.
Fresh New Flavors
Episode
| From:
The Kitchen
The Kitchen is exploring new flavors, starting with Sunny Anderson's Bruschetta Burger and Katie Lee's Barbecue Salmon Cobb Salad. Creating fresh, seasonal dishes is easy with a Field Guide to Greens and new ways to use leftover lemons. Marcela Valladolid starts the Kitchen's herb garden, and Chef Angie Mar shares her tips for grilling rib-eye steaks. Geoffrey Zakarian serves up a Green Bloody Mary.
Grilled Flatbread with Ricotta Cheese, Fresh Tomatoes, Oregano and Roasted Garlic Oil
Recipe
| Courtesy of Bobby Flay
- Total Time:
- 30 minutes
Celebration Dinner Party
Episode
| From:
Guy's Ranch Kitchen
When Guy Fieri's chef friends visit the ranch, it's an occasion worth celebrating -- especially when they're cooking. Alex Guarnaschelli puts a twist on Caesar Salad with Spicy Pancetta and Cornbread Croutons, and she gives a kick to Pineapple Upside-Down Cake with Pink Peppercorn Caramel. Jonathan Waxman's cheesy Lobster Fonduta on Sauteed Baguette is only the warm-up to his Rack of Lamb with Herb Crust and Lamb Jus, and he also whips up a Frozen Rum Cordial. Finally, Marc Murphy elevates the meal with a black truffle-covered Filet of Beef with Sauce Perigourdine and simple but elegant Oven Roasted Beets with Fresh Horseradish and Herbs.
