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At the new Rivera in Los Angeles, John Sedlar fuses French technique with Latin American flavors in dishes like this pan-roasted chicken, flavored with a range of citrus.
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Tomato lentil soup seasoned with Indian spices is a warm and comforting meal that pairs nicely with a grilled cheese sandwich.
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This is not your typical Shepherd 's Pie. Chicken takes the place of ground beef, a whole head of roasted garlic is mashed into the potatoes, and the thyme and rosemary add a perfect touch. And there 's lots of cheese.
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This is a thick and spicy barbeque chicken recipe that has won several cooking contest. The sauce consists of molasses, brown sugar, tomato juice and spices all pureed together in a blender. Some may wish to cut the amount of pepper in half.
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Crispy Margherita® Prosciutto slices and fresh seared scallops with sauteed garlic, mushrooms, tomatoes and spinach over angel hair pasta in a lemon butter white wine sauce.
cooking.nytimes.com
Dr David Eisenberg of the Harvard School of Public Health demonstrated along with his daughter, Naomi, a whole- wheat couscous salad that is the inspiration for this one at the “Healthy Kitchens, Healthy Lives” medical education conference in Napa Valley this year You can use a variety of dried fruits and nuts, as well as a mix of herbs
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Get Everything Johnnycakes Recipe from Food Network
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Get Asian Watermelon Salad Recipe from Food Network
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This pork tenderloin cooks all day in the slow cooker with a creamy Dijon and sour cream sauce. It melts in your mouth. Serve it with mashed potatoes and roasted green beans.
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These fried pork chops and first pan-fried, topped with Parmesan cheese, and baked into crispy perfection using this amazing recipe.
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Strips of zucchini stand in for pasta in this zavioli recipe, a vegetarian take on ravioli stuffed with ricotta, spinach, and fresh pesto.
cooking.nytimes.com
Even vegetable stews can have more vegetables This recipe adds a pound of kale -- that's right, a full pound -- to softened onions, carrots and celery, combined with beans and tomatoes It's simply a matter of bringing the other vegetables together in a simmer, then adding the kale and topping with the toast