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Green beans in a bright, tangy dressing that combines balsamic vinegar, olive oil, shallots, and garlic. Served cold.
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Susan Feniger likes to quickly simmer raw shrimp in broth or sauté them with garlic and ginger, but you can certainly use precooked shrimp to save time.
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Let the aromatic blend of cinnamon, coriander, feta, and lamb transport you to the Medieval Middle East with this savory roast of stuffed lamb.
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This syrup is used in Succotash's Swedish Pancakes with Sweet Ricotta Filling and Gingered Peach Syrup.
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Classic Duchess potatoes, mashed with butter, nutmeg and cream, then baked until the tops are golden brown.
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The allure of beef tenderloin pulls hard When properly cooked until the surface is seared to a glistening mahogany and the center is tender and running with beefy juices, it is one of the most regal, festive and delectable things a cook can serve As a finishing touch, serve the meat with a pungent, creamy horseradish sauce that is shockingly easy to prepare.
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This is the one and only Greek horiatiki salad recipe that you'll ever need! Enjoy this Greek salad for BBQs, Greek dinner parties, picnics, and more. Best with summer tomatoes.
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This potato soup, spiked with the spicy addition of jalapeno pepper, is hearty enough to be served as a meal paired with crusty rolls.