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This kale salad with cilantro, mint, and peanuts is tossed in a peanut dressing creating a refreshing and hearty meal.
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Chuck roast is slow-cooked with Italian salad dressing mix and pickled peppers until it is tender enough to shred with a fork.
cooking.nytimes.com
In this elegant variation of the classic French salad, seared fresh tuna stands in for the conventional canned sort The rest of the salad can be assembled a few hours ahead, but the tuna should be cooked and placed on top of the salad just before it is served.
cooking.nytimes.com
This recipe takes a good deal of time, but it yields a lot of sandwiches, more than enough for a sloppy, spicy dinner party feast You’ll roast a dry-rubbed pork shoulder in the oven until it’s pull-apart tender, 3 or 4 hours that you can spend doing other things while your kitchen fills with the aroma of the cooking meat Then you’ll assemble a quick slaw and simmer a tangy barbecue sauce for about 10 minutes before putting it all out on the table with soft rolls
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Sweet caramelized onions add depth of flavor to this rich, creamy, cheese-covered pizza.
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Theres no law that says a mixed grill has to be based on meat. Shrimp, scallops and salmon are up to the task, and, paired with a simple red-pepper sauce, make for a festive meal. Add bread, salad and wine and you have a party.
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This red onion and zucchini frittata is topped with fresh mozzarella cheese pearls and sun-dried tomatoes and finished under the broiler.
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With a versatile vinaigrette, you can glaze, drizzle, and splash everything from salads to chicken to fish.
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Get Grilled Shrimp Scampi in a Foil Packet Recipe from Food Network
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Lemon, garlic, and shrimp go hand in hand.
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Thanks to its robust flavor, salmon is one of the few types of fish that can stand up to rosemary; this dish also can handle a good amount of heat, so Michael Symon tends to go heavy with the red pepper flakes.