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A Sardinian classic with littleneck clams and a touch of saffron.
cooking.nytimes.com
This recipe doesn’t take long to get on the table, and you can get some aggression out at the start of the process by pounding down the chicken breasts Then dredge the chicken in bread crumbs and Parmesan and sauté it in butter At the end, you’ll spoon brown butter over the top and add a sprinkling of capers for a very simple meal that looks very fancy indeed.
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A grilled mackerel recipe inspired by a mixture of the Spanish and French flavors of tapenade, tomato, fennel, capers, and saffron.
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Cornish game hens are marinated with Greek yogurt and herbs and then grilled slowly in this easy, tasty dish perfect for grilling season.
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A must-do holiday tradition, these tasty gingerbread figures are even better with a layer of Nutella® hazelnut spread. Enjoy!
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Tender long Japanese eggplants quickly grilled, served with sesame tahini sauce.
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A green apple granité great on its own or with a slice of apple tart.
Ingredients: smith apples, syrup, lemon juice
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A rich chowder made with white kernel corn, fresh cracked crab meat, and green onions in a soup base of whole milk and half-and-half.
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Rich yeast dough filled with cinnamon-sugar, pecans, and currants creates a pastry that looks like a schnecken, or snail.
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Broccoli and cauliflower are baked in a cheesy cream sauce for a warm and comforting side dish.
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Prepared chicken breast tenderloins are topped with ham, macaroni and cheese, and shredded Gouda cheese then baked for this quick, cheesy family weeknight dinner.
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Chicken breasts broiled with regular and green hot pepper sauce, sprinkled with paprika and served on your favorite sandwich bread with lettuce and tomato.