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A little sprinkle of Parmesan cheese and a touch of fresh basil take this garden fresh zucchini and tomato dish to a new level.
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Crawfish, onions, green bell pepper and garlic, seasoned with cumin and Worcestershire sauce, cooked etouffee style. Serve over rice.
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Red, ripe tomatoes, mozzarella cheese, and fresh basil leaves make a wonderful summer sandwich when combined with dark artisan bread and white truffle oil.
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Recipe courtesy of Dan Barber, executive chef and co-owner, Blue Hill and Blue Hill at Stone Barns.
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Try these slow roasted ribs with a sweet and tangy sauce when grilling season is over but you still want delicious, tender ribs!
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Rich, golden garlic cloves and a splash of pisco flavor juicy prawns in this Chilean version of a classic Spanish tapa.
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Grilled chicken with a spicy chipotle-ancho chile pepper marinade is a copycat version of the restaurant chain Chipotle®'s chicken.
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Slow cooker beef neck bones and gravy is a rich and flavorful meal to serve over rice or mashed potatoes.
cooking.nytimes.com
This recipe is by Cathy Barrow and takes 20 minutes, plus 3 to 5 days brining. Tell us what you think of it at The New York Times - Dining - Food.