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Chef John's version of this roasted red pepper and walnut spread is perfect with fresh pita bread. Garnish with chopped toasted walnuts, a drizzle of olive oil, Aleppo pepper flakes, and chopped parsley.
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This recipe is by Pierre Franey and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Pepperoni Chicken Recipe from Food Network
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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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Recipe for Roast Chicken Legs with Harissa and Couscous, as seen in the January 2009 issue of 'O, The Oprah Magazine.'
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These creative appetizers are sweetly savory and perfect for passing around.
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Salmon seasoned with lemon and dill is baked in aluminum foil packets and topped with a creme fraiche sauce in this company-worthy dish.
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Seasoned ground turkey, fire-roasted tomatoes, and Spanish-seasoned rice make a quick and hearty bowl of chili.
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Serve it as an hors d’oeuvre, snack, or first course.
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Get Eggs Flamenco Recipe from Food Network
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Get Chicken with Forty Cloves of Garlic Recipe from Food Network
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Tomatoes, mozzarella cheese, basil, and bagel chips are mixed together with olive oil in this quick and easy bruschetta salad.