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cooking.nytimes.com
This recipe is an adaptation of a Provençal frittata that agricultural workers traditionally carried to the fields for the midmorning repast The French call it the “harvest omelet.”
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Sweet canned corn is tossed in a homemade balsamic dressing and balanced out with spicy arugula and goat cheese.
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These tender seared scallops with a delicate herb crust make an elegant main course.
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A few extra seasonings, warm beer, and some Parmesan cheese add savory flavor to an easy pizza dough made from scratch.
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This recipe was created from a combination of different recipes that I read when I was looking for the perfect iron steak. I combined, adjusted, and finally perfected it to my taste. I'm sure you will love it as well. After all it is perfection.
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If you like greens you will love this recipe. The bacon and onions give them a wonderful flavor. Add more red pepper for a little more spice.
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Inspired by the Dale family mom and dad work at Ellas making sure all our food is safe to eat this comforting pasta dish is easy to make and topped with cheesy breadcrumbs.
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With leaner ground sirloin, the sliders have less fat and the rolls won't get soggy.
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This Middle Eastern rice pilaf with pomegranate seeds, allspice, pistachios, and saffron tastes great with grilled fish or meat, like lamb.
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Three simple ingredients in this creamy aioli (orange, honey and garlic) evoke the flavors of Provence.
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This one is a salad that has a great combination of sweet and sour. It is great with chicken or any simple entree. I am always trying to make up new, crazy, salads and this one has been a work in process for 10 years. The fresh dill is not a necessity if you have a hard time finding it but if you do care to splurge on fresh herbs, it adds a great flavor!
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Fresh shiitake mushrooms, sauteed in garlic and onion, is simmered in a reduction of wine, stock and cream, then tossed with delicate strands of angel hair pasta and served with a dusting of Parmesan and parsley.