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This exciting variation on a tuna melt is made with canned salmon, wasabi paste and mayonnaise. The spice is balanced by the sweet and tangy flavors of tomatoes and pickles.
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Shrimp, tuna, and scallops combine with fresh herbs and spices, sun-dried tomatoes, and red chile peppers. Serve with lemon wedges. Substitute salmon, crab, or sole to create a variety of delicious alternatives.
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This recipe is by Oliver Schwaner-Albright and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Rib roast breaded with bread crumbs and Romano cheese then roasted slowly to keep it juicy and succulent.
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Belgian endive makes a great salad, but it is also terrific when cooked The flavor is reminiscent of artichoke, but juicier These creamy, caramelized ones are perfect for a first course or may be an accompaniment for nearly any main course, especially in winter.
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These creative appetizers are sweetly savory and perfect for passing around.
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Diced chicken is simmered with tomatoes, kidney beans, corn, bell peppers, chili powder, cayenne and cumin in this easy soup.
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This recipe is by Jacques Pepin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Marinated, grilled chicken with rosemary is served on slices of grilled rustic bread with baby greens and fresh mozzarella cheese.
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This fun riff on pesto uses scallions and parsley in place of basil.
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Get Bacon-Avocado Toast Bar Recipe from Food Network
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Looking for a delicious soup recipe? Then look no further…sausage, onion, white wine, beans and kale are combined with a savory Tuscan flavor infused broth and simmered to perfection.