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Fresh cilantro and hot sauce add zing to this twist on classic coleslaw.
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You will never want to buy fries anywhere else after you see how easy and delicious they come out baked at home!
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Baked tilapia, marinated in garlic and olive oil. If you prefer to grill, get your grill hot and put the fish on aluminum foil; grill until desired doneness is reached.
cooking.nytimes.com
Chop the greens super-fine to achieve the prettiest color Use whatever looks best in the market (spinach and chard are brightest when it comes to color), or you can use bagged baby spinach You only need 1/2 cup of chopped greens, but you could use twice that amount.
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Here's buttery fried chicken using a new method. Béchamel sauce binds chopped cooked chicken to form patties (croquettes). They are then fried to a crisp golden brown and served with a savory garlic butter sauce.
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Smothered in parsley and Parm, you need this herb-crusted salmon.
Ingredients: cocktails, alcohol, soups, chocolate
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Marinated shrimp and green beans come together in a garlic rosemary sauce to create an unforgettable salad. This dish is great for entertaining, since it is even more delicious the next day.
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The flat iron steak, which sits on the shoulder blade next to the teres major, is great for marinating and grilling.
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Cod and potatoes are a winning match in this garlicky pleasure.
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Let this Mediterranean salmon dish transport you to the south of France.
cooking.nytimes.com
In this Provençal rendition of pan-cooked chicken breasts, the mushrooms take on and added dimension of flavor as they deglaze the pan with the help of one of their favorite partners, dry white wine.
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Meet your new favorite one-pan dinner.