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Fresh and dried mushrooms give this risotto a double dose of earthy flavor. You can use twice the shrimp and no scallops, or the reverse. If you prefer sea scallops, quarter them.
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Get Achiote Marinated Cornish Hens Stuffed with Chorizo and Mustard Greens Recipe from Food Network
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This is a Middle Eastern version of traditional cabbage rolls stuffed with rice, almonds, sultanas, and spices and served with yogurt sauce.
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Bright and fresh basil pesto is swirled into creamy risotto and topped with pan-roasted scallops in this sophisticated dinner for two.
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Get Tortilla, Bean and Cheese Casserole ("Enfrijoladas") Recipe from Food Network
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This pasta, olive, and spinach salad is wonderfully light for those hot summer nights. If you like, it goes well with the addition of either tuna or grilled chicken.
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No more upper-body workout: You don't have to keep stirring this classic Italian rice dish.
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Slightly sweet golden squash is topped with a savory herbed cheese-breadcrumb topping. It's been my signature dish every Thanksgiving for the last 12 years. It takes a bit of work, but it is so, so worth it. Your guests will ask you for the recipe, so be prepared.
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Get Taco al Carbon Recipe from Food Network
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This is a traditional Pad Thai recipe used by a friend's mother. It has a sauce of fish sauce, sugar, vinegar and red pepper.
cooking.nytimes.com
This recipe is by Martha Rose Shulman and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.