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This recipe is by Eric Asimov and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Zucchinis, Parmesan cheese, garlic, and paprika make these ultimate zucchini fries, that are so easy to make, and carb-conscious as well!
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A rich Italian-style meat and tomato filling is mixed with rice or orzo, and baked in bell peppers.
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This curry dish uses fish sauce, curry paste, and light coconut milk.
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For a tasty twist on the classic BLT, Wolfgang Puck tops his bacon, lettuce, and tomato panini with succulent shrimp.
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All the ingredients of a cobb salad atop a hot and juicy turkey burger.
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SPAM® with Bacon is sauteed with onion and cubed avocado and topped with an over easy egg.
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This dish contains the taste of spring, using only vegetables that can be found in springtime—favas, peas, and green garlic. It has a nice balance of sweetness...
cooking.nytimes.com
Chicken thighs are cooked in two stages in this recipe, which was designed to be made outdoors on a propane burner First, you fry the chicken to render the fat from the skin and get it beautifully browned Then you put it in a low oven to finish cooking it all the way through
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Onions, peppers and provolone cheese come together to make a great one pan supper. This is a simple and delicious recipe for a hot sandwich that is a snap to make, and sure to be a real crowd-pleaser.