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Transform ordinary chicken breast and spinach into an exotic dinner in just a few quick steps.
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Baked pumpkin seeds coated in ranch dressing mix are a tasty treat during the Halloween season.
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Chicken gizzards and livers sauteed with onion and garlic, simmered with rice, broth and light seasoning.
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This recipe is by Pierre Franey and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Creamy Brie cheese, turkey slices, and cranberry sauce make these mouthwatering paninis with Thanksgiving leftovers, brilliantly repurposed!
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Enjoy Chef John's recipe for remoulade sauce, made with mayonnaise, Dijon mustard, dill, and capers over crab cakes or with any grilled fish.
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Naomi Duguid came across this dish at a guest house in Mrauk U, a beautiful ancient capital in far western Burma. The custardy eggplant was served as part of a meal alongside rice, salads, and curries.
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You'll definitely want seconds of this south-of-the-border lasagna.
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Crispy potato chips add a crunchy crust to these zesty tuna melts with pickles and red onion, perfect for a creamy, cheesy dinner for two.
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Havarti, coleslaw, and sprouts unite to form a grilled cheese to remember!