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Sliced mushrooms are sauteed in peanut oil with onions, garlic, and dried basil, then finished with white wine. It's a great side dish for mushroom lovers.
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Previously featured at Shrine Asian Kitchen. Recipe by Chef Kevin Long.
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Get Fried Artichoke Bottoms with Picholine Olive Dressing Recipe from Food Network
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Chicken breasts or thighs, smothered in chipotle salsa, topped with Monterey jack cheese, and baked.
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Spaghetti noodles are tossed with peanut butter, tamari, and Thai chili sauce for this quick, Asian-inspired meal for one.
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Crunchy green pistachios and soft, nutrient-rich spinach add texture and color to this simple rice-based side.
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The name says it all: this pumpkin is filled with the savory goodness of bacon, cheese, and bread; it makes a hearty main course or side dish.
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A delicious update to the old-fashioned diner staple.
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This is a sophisticated strawberry shortcake. The cake is made with graham cracker crumbs. The strawberries are marinated in a red Zinfandel syrup spiced with cardamom and cloves, and the cake and berries are all topped with whipped cream. It is a wonderful ending to any elegant dinner!
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Get Spinach Artichoke Pasta Salad Recipe from Food Network
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Jerk stands dot the island of Jamaica with each chef closely guarding his secret spice blend. We think this one holds its own.
cooking.nytimes.com
In France this simple, nutritious soup is made with wild greens that you might forage on an afternoon’s walk, such as nettles, watercress and dandelion greens If you must use one green, make it Swiss chard The soup can be prepared through step 1 several hours before serving.