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cooking.nytimes.com
In this elegant variation of the classic French salad, seared fresh tuna stands in for the conventional canned sort The rest of the salad can be assembled a few hours ahead, but the tuna should be cooked and placed on top of the salad just before it is served.
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Try these Chicago-style dogs for a twist on the classic hot dog.
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Hearty slow cooker soup recipe full of butternut squash, Italian sausage, spinach and small pasta.
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A classic Italian mixed seafood salad made with calamari, shrimp, clams and scallops, dressed with olive oil and lemon.
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This linguine is served with a buttery thyme and roasted red pepper sauce. It is delicious.
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The best, easiest Sangria!! The basil seems strange, but is the perfect touch. You'll love this guaranteed!
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Various seasonings enhance this homemade crumb mixture for coating and baking chicken. Use this like you would use the store-bought stuff. This in just as good, to me and my family!
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Heat these easy-to-find ingredients for an aromatic addition to Indian dishes.
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Stir-fried ground pork with ginger, garlic, onions, carrot, and celery get a surprise addition of diced watermelon before being wrapped in iceberg lettuce leaves for a fun meal.
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New York City is known for having some of the most famous steakhouses in the world, and now you can experience classic New York Steakhouse taste in one bite with RITZ Steakhouse Bites.
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Carrots are cooked until tender, grated, and then topped with tomato dressing and mint. Note: You could try using julienne carrots instead of grated, if you like.