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The classic pesto sauce gets a south of the border make over with cilantro, pepitas, chile, and Mexican cotija cheese.
cooking.nytimes.com
Green Goddess dressing — a creamy, piquant blend of herbs, garlic and anchovies — is good to eat on salad And it’s wonderful as a dipping sauce for vegetables But its best use may be as a marinade for roast chicken
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This versatile marinade recipe is packed with fresh herbs, white wine, and lemon juice and adds brightness to everything from grilled chicken to salads.
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A moist, garlicky-lemony, easy roast dinner. Serve with roast potatoes and veggies, and you've got yourself a wholesome and impressive meal!
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Frittatas are the ideal brunch entertaining dish-simple to make, served at room temperature, and easy to tailor to your and your guests tastes. Here's our version to get you started.
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Wonderful breakfast fritters made with fresh corn and fried until golden.
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Basic beer batter, good for almost any white fleshed fish.
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These are Pennsylvania Dutch cakes. The batter is poured through a funnel into cooking oil and fried, then sprinkled with confectioners' sugar.
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Get Potato Pancakes (Latkes) Recipe from Food Network
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Served warm with maple syrup or honey, these corn fritters are great for breakfast or as a snack, and easier to make than you'd think!
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Get Fried Pickles and Onion Rings Recipe from Food Network