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Fresh herbs, balsamic vinegar, and plenty of garlic flavor these juicy grilled ribeye steaks.
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An eggplant and tomato sauce is served over ziti pasta with cheesy pita pockets on the side.
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This recipe is inspired by the signature Korean summer noodle dish, naeng myung The traditional dish is made with a strong beef broth I’m using a vegetarian broth I make with dried mushrooms and kelp, adapted from a recipe in Deborah Madison’s “Vegetarian Cooking for Everybody.” You could also use chicken stock
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Even people that don't like blue cheese love this wonderful hot dip. It can be served with vegetables, but I find that people like it best with French bread.
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There's nothing you won't want to dip in this.
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Get Cucumber Finger Sandwiches Recipe from Food Network
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For a vegetarian frittata, omit the bacon and toast pitas in olive oil instead.
Ingredients: herbs, eggs, heavy cream, milk, bacon, pita
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You won't believe how easy this is to make. Never order Domino's delivery again.
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Sour cream and mayonnaise are the base of this dip with anchovy fillets and fresh herbs.
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Get Cheesy Twice-Baked Potatoes Recipe from Food Network
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This recipe is by Dena Kleiman and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Zucchini, Ricotta and Lemon Pizza Recipe from Food Network