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The creamy Middle Eastern eggplant dip called baba ghanouj is traditionally served with warm pita and an assortment of salads. Here, we top the pita with the dip and a mixture of romaine, tomato, and cucumber for an extraordinarily tasty meal.
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Get Succulent Braised Pork Recipe from Food Network
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Get Fall Salad Recipe from Food Network
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Get Roasted Corn Soup with Chorizo-Goat Cheese Quesadilla Recipe from Food Network
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Get Beef With Broccoli Recipe from Food Network
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This is a classic brisket recipe with no bells and whistles, just deep flavor, moist succulent meat and lots of caramelized onions The only caveat: Buy a brisket that’s not too lean You want it well-marbled with fat or the result will be dry, not juicy.
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Herbes de Provence is a combination of dried herbs traditionally used in southern French cooking. Most often, it consists of rosemary, marjoram, basil, savory, thyme, and sometimes lavender. Look for it in the spice aisle.
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A zingy white white sauce with mushrooms, artichoke hearts, and tomatoes is served over peppery chicken breasts in this simple weeknight dish.
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This frittata with spinach, tomatoes, and feta cheese is such a good make-ahead breakfast! Bake all in one dish, then reheat squares during the week.
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Get Chicken Cacciatore Recipe from Food Network
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This version of Chinese honey-sesame chicken is baked instead of fried and the chicken is not battered, making it healthier with fewer calories!
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Avocados and fresh corn from the cob cohabitate with red pepper flakes, red wine, spices, herbs, and vinegar in this sassy salsa. Try it as a side dish with grilled chicken, or eat it plain with tortilla chips.