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It takes just a few minutes more to make a big batch of this Mediterranean-style chicken than it does to prepare a small one. Eat half now; freeze the rest. You can store this chicken frozen for up to six weeks. When you're ready to serve it, thaw, then p
cooking.nytimes.com
This recipe is by Kristen Kish and takes 20 minutes, plus 6 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Place these delicious Spicy Harissa Chicken Kebabs over vegetables and cook them in a Reynolds Wrap® Foil packet for amazing flavors!
cooking.nytimes.com
This heady version of classic tabbouleh salad is for garlic lovers only. Instead of the salad relying solely on parsley, the green garlic stems add intensity and pungency to the mix, while a touch of mint adds freshness You can tone down the garlic flavor by increasing the parsley-to-green-garlic ratio if you like, or vice versa And if you can’t get young green garlic with floppy, soft green stems, use scallions or ramp greens instead
www.chowhound.com
This seared steak recipe uses only salt and pepper for seasoning and a simple stovetop method to make a perfectly cooked and delicious steak.
Ingredients: salt, black pepper, olive oil
www.allrecipes.com
This is a fabulously simple and delicious punch. It has only 2 ingredients!
www.allrecipes.com
Tarragon vinegar, green onions, fresh parsley, and anchovies flavor this creamy dressing.
www.allrecipes.com
Make your own creamy Baja-style sauce for fish tacos using sour cream, mayonnaise, seafood seasoning, cilantro, and ancho chile powder.
www.allrecipes.com
Sauteed patty pan squash with fresh herbs and onion is a quick and easy side dish for summer dinners.
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Get Apple Turnovers with Caramel Sauce and Ice Cream Recipe from Food Network
www.allrecipes.com
Garlic, lemon, and oregano flavor these golden brown, roasted potatoes.
cooking.nytimes.com
This recipe is by Julia Reed and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.