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cooking.nytimes.com
In Provence, the garlic-infused mayonnaise called aioli is typically served with a platter of raw and boiled vegetables and sometimes fish With its intense creamy texture and deep garlic flavor, it turns a humble meal into a spectacular one In this recipe, an assortment of colorful roasted vegetables stand in for the raw and boiled ones
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Get Bacon and Hash Brown "Quesadilla" with Eggs Recipe from Food Network
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Get Horseradish and Garlic Prime Rib Recipe from Food Network
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Get Sausage-Apple Stuffing Recipe from Food Network
cooking.nytimes.com
This recipe is by Toby Cecchini and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Tomato Cobbler with Parmesan-Basil Biscuits Recipe from Food Network
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Get Oven-Fried Chicken Milanese with Tomato-Onion Salad Recipe from Food Network
www.allrecipes.com
Mango, strawberries, almonds, and bacon combine into a parrothead's delight. Serve this at your next Jimmy Buffett party.
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Lentils are combined with roasted garlic, tomatoes, and plenty of parsley and served with a simple balsamic dressing for a flavorful salad.
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This simple salad of romaine lettuce, ripe cherry tomatoes, red onion and tangy feta cheese is topped with a delectable lemon garlic dressing for a refreshing accompaniment to any Mediterranean or Middle Eastern meal.