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This slow cooker lasagna recipe uses layers of noodles, Swiss chard, and mozzarella cheese with mixtures of seasoned tomatoes and ricotta cheese for an simple way to prepare an American classic.
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Topped with a mix of shredded cheddar and Gruyère, Chef Ron Boyd serves this over-the-top bar burger at Daniel Patterson's new restaurant Plum, in Oakland, CA.
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This dish results in tender, buttery chicken breasts in smooth peanut sauce and will have you adding this to your recipes for chicken.
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Once you've soaked your chickpeas, you can use a food processor and an air fryer to quickly bake these spicy falafel patties.
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Get Lightened-Up Penne a la Vodka Recipe from Food Network
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This recipe is by Suzanne Hamlin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This delicious Galician dish of steamed clams in a saffron-infused white wine sauce is very common here in Spain. I give you my mom's variation, you will love it!
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Get Eddie Jackson's Flank Steak Recipe from Food Network
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A flavorful stock is the key to successful vegetarian cooking. Carrots, celery, onion, scallions, garlic, parsley, thyme and bay leaf are combined to create 2 quarts of this versatile stock.
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Just coat pieces of chicken with an easy honey-mustard glaze and bake.
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Get Shrimp Scampi Zoodles Recipe from Food Network
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Meatballs coated in marinara sauce, smothered with cheese, and sandwiched in brioche rolls are a party-perfect nibble. For tender meatballs, combine the ingredients gently and don't pack the meat too tightly.