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Melt-in-your-mouth pork chops coated with lemon pepper and baked in butter, olive oil and Worcestershire sauce.
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This recipe is by Jacques Pepin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Mushrooms are sauteed with your favorite herbs and white wine.
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Garlic and kale are sauteed with quinoa and sesame oil for a quick and easy side dish. Serve alongside any main dish.
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A breakfast dish with instant ramen, cheese, and bacon makes for a happy-and easy-morning meal.
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Get Shaved Fennel Salad Recipe from Food Network
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Jerk stands dot the island of Jamaica with each chef closely guarding his secret spice blend. We think this one holds its own.
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This fragrant, Indian-influenced stew recipe is courtesy of Margot Olshan.
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The ultimate taco recipe: a double-decker taco with a soft flour tortilla wrapped around a crispy corn taco shell, giving them a crazy texture.
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Fish fillets can be a weeknight cook’s savior They are healthful and easy to prepare, require little time to cook and take well to all manner of spices In this straightforward recipe, adapted from the New York chef Katy Sparks, you start with salmon fillets, liberally rub them on one side with a mixture of ground coriander, cloves, cumin and nutmeg, and then brown them in a very hot pan so the spices form a crust
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Spoon Romesco sauce into soups, or onto croûtes to add to soups.
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Olive oil and seasoned salt are all you need to turn fresh kale leaves into delicious good-for-you baked snacks.
Ingredients: kale, olive oil, salt