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The flavors of this fish dish pair wonderfully and the pasta soaks up all the lemony juices.
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The trick to these luscious carnitas is to pull the meat into successively smaller pieces as it roasts, exposing more and more surface to the oven's heat for crisping.
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These pork chops are seared on the stove to form a caramelized crust and then finished in the oven to maintain a juicy, rosy center.
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The secret to these full-bodied, great tasting spuds is that they're cooked in chicken broth with fresh minced garlic.
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Recipe for Salad with Peaches, Goat Cheese, and Prosciutto, as seen in the June 2008 issue of 'O, The Oprah Magazine.'
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Get Oatmeal Raisin Cookie Dough Recipe from Food Network
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To create pretty, slow drips down the side of a cake, let the glaze cool slightly so it thickens a bit. This glaze is shown on Chocolate Beet Cake, but would complement any cake.
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Greens sautéed in olive oil and spiced with chili and garlic are a nice veggie side dish to round out a holiday meal.
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When chefs Ken Norris and Jennifer Quist open Riffle NW in Portland, Oregon, this spring, they'll focus on sustainable seafood like line-caught wild chinook salmon. "We use simple crusts so the fish stands out," says Norris.
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Recipe for Heirloom Tomatoes with Lemon Tahini, as seen in the June 2005 issue of 'O, The Oprah Magazine.'