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Make this shaved asparagus salad recipe when asparagus season peaks: Thin slices of raw asparagus are coated in a lemon vinaigrette.
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This recipe is by Marian Burros and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Orange juice and grated orange peel add strong citrus flavor to this homemade salad dressing.
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"I often use just one or two spices, such as the ginger and cumin in this Swiss chard," says Madhur Jaffrey. "It's a very northern Indian approach."
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Slices of garlic- and herb-seasoned pork sirloin fill in for ham in this delicious variation on a classic, special-occasion breakfast with poached eggs and hollandaise sauce on English muffins.
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This classic roast is flavored with tart lemon and savory marjoram a lovely, fragrant combination.
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If you love lemon and garlic, you'll love this chicken thigh recipe with lemon-garlic cream sauce whether you're on a keto diet or not. It's delicious with roasted asparagus on the side.
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A great twist on the classic Canadian Nanaimo bar, these no-bake cherry Nanaimo bars have a maraschino cherry-flavored middle layer.
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Khoresht Fesenjan is a Persian stew made with pomegranate juice and walnuts. This version is made best, according to chef Matthew Dillon, with a "thoughtfully and responsibly raised whole chicken."
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Quick and easy pasta dish with a little bite that will make anyone look like a gourmet chef. Adjust the chili oil to your own spice level.
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Chef John's recipe for baked barbeque pork spareribs with a hoisin glaze is the perfect ribs recipe any time of year.
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This is a simple butter cake with almonds on bottom and dark rum sprinkled over the baked cake.