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By NcMysteryShopper on April 26, 2006
"Halibut with herb sauce dares to bring fish that's not smoked to the brunch table. Created by husband-and-wife team, Gayle Pirie and John Clark, of San Francisco's Zuni Cafe, when they resolved to rescue what they saw as an unloved meal from its second-class status. They accomplished this feat in part by moving beyond eggs.
Prep Time: 8 mins
Total Time: 24 mins
By Nana Lee on November 27, 2007
By Celticevergreen on July 20, 2012
"The Provencal pissaladiere is an oven-baked (pizza-like) focaccia or torta topped with caramelized onions, black Nicoise olives, and anchovies. A street food of Nice, it is often sold by street vendors or at local markets. It can also be served as an appetizer. It is believed to have been introduced to the area by Roman cooks during the time of the..."
Prep Time: 30 mins
Total Time: 1 hrs 15 mins
By FLKeysJen on December 28, 2011
"According to The Florida Keys Cookbook, where I found this recipe, the Bahamians held the conch in mystical regard, believing its consumption enhanced male potency. They brought the recipe with them when they immigrated to the Florida Keys."
Prep Time: 20 mins
Total Time: 6 hrs 20 mins