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One of the most popular dishes in Peru, pollo la brasa, or peruvian rotisserie chicken, is marinated in smoky spices including smoked paprika and freshly ground...
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Cauliflower and eggplant are roasted together, seasoned with curry powder, cumin, and garlic salt, for a savory side dish.
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Juicy grilled brats and beer are a classic combination.
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Save time by using turkey sausage instead of making mini turkey meatballs from scratch.
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Ground turkey is combined with thousand island dressing, mozzarella cheese, and sauerkraut for this alternative to the classic Reuben sandwich. Serve with additional thousand island dressing for dipping.
cooking.nytimes.com
This recipe is by David Tanis and takes About 30 minutes, plus time to cook the beets. Tell us what you think of it at The New York Times - Dining - Food.
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This striking dish has become a modern classic, as chefs around the world are working out new ways to push vegetables into the center of the plate It makes a lovely vegetarian main course after a pasta intro, or a gorgeous side dish for lamb or fish Omit the anchovies in the sauce, and it becomes entirely vegetarian; replace the butter with more olive oil, and it turns vegan
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This delicious bay scallops appetizer is prepared quickly and easily in the air fryer and served with a spicy Sriracha mayo dipping sauce.
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This version of potato gratin combines lots of sharp, nutty Manchego cheese and smoky San Simón cheese (Gouda is a fine substitute) for rich, complex flavor.
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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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Get Potato Bagels with Butter-Glazed Onions Recipe from Food Network
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Get Nona's Marinara Sauce Recipe from Food Network