Search Results (9,116 found)
www.simplyrecipes.com
Creamy artichoke dip made with artichoke hearts, Parmesan cheese, lemon, parsley, garlic, and cream cheese.
www.simplyrecipes.com
Ever had a Croque-Madame? This is a classic French ham and grilled cheese sandwich, topped with a fried egg! Great for an easy lunch or dinner.
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Picked and packed at its peak ripeness, canned peaches deliver nutrition, freshness and the flavors of summer to these wholesome tacos anytime of year!
www.allrecipes.com
These easy and delicious pork chops are seasoned with lemon juice, basil, parsley, and garlic, then seared and topped with feta cheese.
cooking.nytimes.com
This recipe came to The Times in 1990 in Pierre Franey's 60-Minute Gourmet column A lentil salad (we used those tiny French green lentils, but you can use the standard supermarket variety as well) is dressed with a Dijon mustard vinaigrette, then topped with skirt steak that's been seared in a cast-iron pan A simple sauce, made by deglazing the pan with butter, garlic and parsley, is drizzled over the top
www.allrecipes.com
Salmon fillets brushed with honey and Dijon mustard, coated with bread crumbs and baked.
www.allrecipes.com
A cold shrimp and vermicelli salad in an herbed mayonnaise dressing.
www.allrecipes.com
This is a nice change from regular old pasta with tomato sauce. You can serve a large portion as a main dish, or I've even used this as my 'salad' at dinner parties. Really simple!
cooking.nytimes.com
This recipe is by Jane Sigal and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
A recipe for wild Alaskan salmon fillets dry-rubbed with sumac, seared, and topped with a chunky plum tomato vinaigrette, served with roasted kohlrabi.