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Not unlike a hot crab dip, this creamy seafood mix goes under the broiler on individual bread rounds.
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This tangy winter salad is likely to convert anyone who doubts just how good cauliflower can be Make sure you steam the cauliflower until thoroughly tender so that it absorbs the dressing The dish is lovely with a mix of colorful cauliflowers, but can look nice with the standard white variety.
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Working a little of this paste into ground meat, steaks or chops adds incredible flavor.
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This fettuccine with fontina cheese sauce and roasted butternut squash is serious competition for Alfredo.
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This is a modern version of the classic coq au vin-rich in flavor but lower in calories than the original, and much faster to make.
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This prawn soup with eggplant, bok choy, and green beans is is very easy to prepare and yet is flavorful. It can be served with rice, or even as a simple one-pot meal.
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Grilled jalapeno peppers wrapped with bacon and stuffed with a mixture of cream cheese, sun-dried tomatoes, and chopped fresh basil make a zesty appetizer. The peppers can also be oven roasted, and red or yellow bell peppers can also be used.
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This recipe is by Barbara Kafka and takes 1 hour 16 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Toss udon noodles in a pan of broccoli, pepper, and zucchini stir-fry, coated with chili-garlic sauce to make this easy Japanese-style dish.
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Get Peppercorn Chicken with Lemon Spinach Recipe from Food Network
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Based on the Italian classic, this take on spaghetti carbonara uses spaghetti squash in place of pasta to go with the creamy bacon-spiked sauce.