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Inspired by my Greek mother-in-law's Kokkinisto. I decided to add clams for something different. Spoon over rice or angel hair pasta, sprinkle with crumbled feta cheese, and serve with crusty bread and white wine.
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This satisfying beef stew takes hardly any time to prep in the morning—and is ready to eat by the time you get home from work.
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The flour-dredged ribs are browned in olive oil and then simmered with vegetables and herbs in red wine and beef stock.
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Creamy and delicious celery root and fennel soup! With butter, garlic, potato, chicken stock, and a touch of cream.
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Pinto beans simmer all day in a slow cooker with cubes of Black Forest ham. A little bit of lard adds a flavorful richness to this bean stew.
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Lobster tails topped with crab dressing make an exquisite but surprisingly simple meal for two. Serve with fresh lemon wedges.
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Ground turkey, cucumber, and mint are flavored with Thai peanut sauce in these quick and easy wraps.
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Stuff that huge zucchini you found in your garden this morning with shrimp, mushrooms, and Parmesan cheese for a summery supper.
cooking.nytimes.com
This recipe is by Melissa Clark and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Spaghetti is the pasta backbone of this light salad featuring lots of sweet grape tomatoes, black olives, and sliced fresh mushrooms in a dressing with a Mediterranean vibe. It's perfect for a summer day.
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Get Confetti Corn Recipe from Food Network
cooking.nytimes.com
The flavor in this sauce is deepened by peppers, which are first grilled or roasted, then cooked in olive oil with onion, garlic and chili flakes.