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Get Herbed Quinoa Recipe from Food Network
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Once you discover the magic of juicy chicken thighs, you might not go back to breasts. Serve it with a kicked-up Caesar for a light meal.
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This recipe is by Sara Dickerman and takes 15 minutes, plus 1 hour's refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Orange Halloween punch with a vodka kick is extra-creepy when you add some peeled grapes and a red ice hand to keep everything cold and gory.
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A delicate veal sausage packed with flavor—it beats store-bought every time.
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This lighter take on ramen, with snap peas and shaved asparagus, comes from the vegetarian cookbook author Lukas Volger The flavors are perked up with pounded or grated ginger and lemon zest You can skip the frizzled scallion garnish, but it does add nice texture to the finished bowl.
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A perfect accompaniment for baked, grilled, or poached fish.
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An easy grilled chicken thighs with miso marinade recipe.
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These are inspired by Patricia Wells’ “Chanteduc Rainbow Olive Collection” in her wonderful book “The Provence Cookbook.” It is best to use olives that have not been pitted.
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Get Pastrami Rueben aka "The Rachel" Recipe from Food Network
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This ceviche presents shrimp, halibut, and bay scallops in a mixture of roasted vegetables, tomato, and citrus for a delightful summertime treat.
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This virgin gin and tonic cocktail recipe is made with infused nonalcoholic wine, tonic water, and a lemon or lime wedge.