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cooking.nytimes.com
This recipe is by Julia Moskin and takes About 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: peanut oil, shallots
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To give this creamy bean dip its fresh herbal flavor, Jim German, owner of the Jimgermanbar in Waitsburg, Washington, drizzles it with olive oil blended with lovage leaves.
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Rib eye steaks marinate in orange juice, toasted cumin seeds, and a few other seasonings before hitting the grill briefly for delicious, flavorful seared meat.
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An easy fried salami breakfast sandwich recipe.
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For a salty punch, top these babies off with crumbled feta. You deserve it.
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These lemony Greek-inspired chicken skewers get their incredible flavor from a delicious marinade, which can also be used on vegetables.
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This recipe came from having nothing in the house but a box of spaghetti and some lemons. I grab whatever fresh herbs are available in my garden, about two handfuls' worth, total.
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Cake mix cookies with chocolate chips are a quick and easy treat to make using 4 simple ingredients.
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The success of this simple recipe lies in the quality of the wine. Choose a full-bodied red and youll be rewarded with a richly colored, flavorful sauce.
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Chicken breast cutlets are lightly fried, then finished in a savory mushroom and red wine sauce. This meal is easy enough for a weeknight, but elegant enough to impress company. Serve over hot cooked rice.
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An easy, moist cake made with a mix. Poppy seeds are blended in and it's baked in a Bundt pan.