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Tenderized octopus is char-grilled and drizzled with extra virgin olive oil, a squeeze of fresh lemon, and a sprinkling of fresh parsley. Simple, yet deliciously satisfying!
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Classic perogies with potato and onion filling. Although you have to make the dough from scratch, the filling is extremely EASY!
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Turn your sourdough starter discard into a large batch of amazingly delicious, flavorful, and crunchy rosemary crackers.
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Get Grilled Swordfish and Fiddleheads with Tomato Basil Salsa Recipe from Food Network
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Get A Modern Version of an Ancient Paella: Saffron Rice with Chicken, Shrimp, Stringbeans, and Snails Recipe from Food Network
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Get Tomato and Shishito Stir-Fry Recipe from Food Network
cooking.nytimes.com
If you don’t have an after-work, go-to pasta dish, this may fill the void The backbone of flavor comes from pantry staples — a pungent mix of anchovies, garlic, red pepper flakes and capers, which gives pasta more than enough character for a satisfying dinner But kale (or chard, spinach or other greens) adds a fresh, earthy flavor and enough vegetable content to turn it into a one-dish meal.
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Get Brown Butter Scallop Rolls Recipe from Food Network
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Try this chicken salad when you want a cool summer meal that packs some sambal heat along with cucumbers and chopped peanuts.
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High-quality pasta makes a big difference in this decadent dish: The shells retain their beautiful texture instead of turning mushy as they bake. Pair this rich dish with a robust red wine with moderate tannins.
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Avocados, red onion, and lettuce are tossed together with a simple avocado-lime vinaigrette to make this delicious and tangy salad.
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This recipe is by Nancy Harmon Jenkins and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.