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This recipe is by Sara Dickerman and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Salmon-Fennel Salad Recipe from Food Network
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Frenched beef rib-eye steak seared first to brown, then cooked on lower heat to finish, served with parsley, oregano, garlic chimichurri sauce.
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A crust made of cauliflower makes for a delicious wheat-free pizza.
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A bomb to impress all of your friends with.
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A garlicky fava bean salad brings together the abundant protein and fiber in beans and a slew of antioxidants from corn, cucumber, garlic, and parsley.
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Pork chops marinate in a savory, sweet mixture of Italian dressing, hot sauce, applesauce, and lime juice before they hit the grill. Marinate them ahead, and cook them later.
cooking.nytimes.com
Savory pies and tarts are go-to dishes at Thanksgiving They can be made well in advance and they make a great main course for guests who are not eating turkey We chose this recipe from Kathy Patalsky, a vegan blogger in Los Angeles, to represent the savory pie in our Vegetarian Thanksgiving series
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Chef John substitutes smoky grilled shrimp for the traditional crab in this summery salad. Make the dressing ahead of time to let it chill, because the shrimp take just minutes to cook.
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Imitation crab, onion, bell pepper and celery are tossed with an Italian sour cream mayonnaise dressing and chilled to blend the flavors.
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Quick and easy, shrimp baked in a tomato sauce with onions, garlic, parsley, dill, and feta cheese.
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Get Bread Stuffing 101 Recipe from Food Network