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Chef John's version of chicken fettuccine alfredo is lightened by substituting some of the heavy cream with chicken broth.
cooking.nytimes.com
Chicken, cauliflower, olives, tomatoes, feta — this is a stew of extraordinary flavor and complexity, down to its hints of cinnamon and garlic The recipe uses skinless chicken legs or thighs; you could substitute ones with the skin if you like (But don’t use chicken breasts, which will dry out.) You can use more or less chicken depending on your needs
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A perfect weeknight meal. I make this at least once a week because somehow I have gotten my kids to love this too. It's probably the tomato-ey sauce.
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A light, lemony shrimp and ditalini pasta salad has a pretty garnish of fresh dill and sliced hard-cooked eggs on top.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Grated kohlrabi, cabbage, carrot, and bell pepper give a lot of flavor to this soup from southern Germany.
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The use of oregano, thyme, and rosemary make this lamb not only fragrant, but full of flavor.
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Spicy grilled shrimp pair perfectly with a fresh, fruity, and summery chilled gazpacho.
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Get Penne with Shrimp and Herbed Cream Sauce Recipe from Food Network
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Freshly fried pita bread, lettuce, peppers, onion, tomato, cucumber, and feta cheese are topped with mint and and a lemony dressing in this traditional fattoush salad.