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Parsnips, celery root, rutabaga, and carrots are oven-roasted in olive oil, garlic, and rosemary to make this healthy root vegetable meal.
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A stylish mix of leafy greens and fresh herbs is a lovely bed for plump grilled scallops.
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This tender, deeply flavored brisket gets its character from two distinct sources Searing the meat until dark brown gives the sauce a caramelized, intensely brawny taste, while a bracing garnish of fresh horseradish gremolata spiked with parsley and lemon zest adds brightness and a sinus-clearing bite Make the meat a few days ahead, it only gets better as it rests
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Get Brown Butter Scallop Rolls Recipe from Food Network
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Try this chicken salad when you want a cool summer meal that packs some sambal heat along with cucumbers and chopped peanuts.
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The crunch of the charred cashews and the meaty texture of the mushrooms are retained by cooking them separately and saving them for a topping instead of cooking them with the rest of the vegetables. Serve the stir-fry with either white or brown rice.
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Starting with stew meat, onion, celery, and carrot, this recipe yields a beef, mushroom, and barley soup sure to become a family favorite.
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Chef Mark Ladner tosses these tangy peas with sharp chopped red onion, so this vinegary dish can be paired with a light tannic red wine.
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This lush, stewlike dish is made with firm, creamy cannellini beans.
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Mussels, cockles and shrimp retain their sweet succulence with the foil packet-grilling treatment.
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Rice is topped with egg and crispy deep-fried pork chops in this savory Japanese-style rice bowl, Tonkatsu Donburi, a great dinner for 2.
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This is a crisp, fresh-vegetable salad with a simple oil-and-vinegar dressing.