Search Results (4,298 found)
cooking.nytimes.com
Chile powder adds sting, honey lends sweetness, and butter gives a creamy richness to these succulent roasted shrimp Even better, the dish comes together in minutes, making it an ideal after-work meal or extremely speedy appetizer The shrimp are also excellent tucked into a baguette for a shrimp sandwich
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Serve this hearty slow-cooked lamb and potato dish with a Greek salad or steamed spinach.
cooking.nytimes.com
This recipe is by Linda Wells and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This delectable, free-form tart requires no fancy cutting or shaping of dough, but still looks elegant. Full of green spring vegetables and topped with nutty Gruyère cheese, this pastry is the perfect dish to serve at your next gathering.
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Skip the restaurant. Make this version of pad thai in your kitchen.
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Get Arctic Char with Tangerine-Habanero Glaze and Meyer Lemon Couscous Broth Recipe from Food Network
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A classic cheese grits recipe. The grits combine with milk, cheddar cheese, and eggs, then bake until done.
cooking.nytimes.com
This recipe is by Marian Burros and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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We upgrade a classic steak quesadilla with a spicy green pepper sauce.
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Baby shrimp and cod fillets are cooked in chicken broth with green bell peppers, chopped tomatoes, cumin and chili powder in this soup finished with plain yogurt.
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A chilled cucumber soup gains extra flavor and tang from yogurt. The soup is garnished with roasted beets.
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Supper cooks while you put your feet up! Spicy sausage skillet simmers with veggies and snazzy Pace® to serve over linguine.