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This healthy yet elegant weeknight chicken dish came to The Times in 1988, courtesy of Jacques Pépin It's simple but loaded with flavor, and you can throw it together in about a half hour Just sauté the chicken until golden, then make a quick sauce from onions, water and mustard and reduce until thick
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Get Grilled Chicken with Alabama White BBQ Sauce Recipe from Food Network
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A lively mixture of lettuce, strawberries, almonds, and feta is tossed with a tangy oil and vinegar dressing!
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Perk up boneless chicken breasts with piquant salsa verde. In Italy this tangy green sauce often accompanies poached chicken or fish and boiled meat. We think its delicious on sautéed and grilled foods as well.
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This hearty, power salad bowl is loaded with quinoa, beans, and egg for a vegetarian meal with great sources of protein.
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Glaze the chicken breasts with a sweet-tangy blend of syrup and vinegar and serve with caramelized root vegetables, braised kale, and crisp Benton's bacon.
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This hot potato salad in casserole form has a creamy mayonnaise dressing with bits of bacon and celery throughout. The melted Cheddar cheese makes this dish a crowd pleaser.
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Get the taste of a strawberry daiquiri on a plate when you mix baby spinach with strawberries, coconut, and almonds, and toss it all in a tangy lime dressing.
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This foolproof recipe for a succulent rack of lamb gets a delightful shot of flavor from a classic pan sauce made from mustard, herbs, and dry white wine.
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Get Caramelized Onion Sweet Potato Salad Recipe from Food Network
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Salsa verde is a pungent Italian sauce made with capers, parsley and anchovies. It stands up nicely to the meaty tuna steaks, while serving as a perfect foil for the mild avocado.
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You can use the first two steps as a basic recipe for cooking a turkey breast half; the cooked meat can be sliced and served as is.