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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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This delightfully tart and sweet Japanese-style cucumber salad is great anytime.
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Make this crunchy nutrition-packed salad in a flash. Whip up a second batch of dressing and keep in the fridge to satisfy the next kale craving.
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This condiment from Provence is a rich, briny paste of olives, capers, anchovies, and garlic.
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"I love skirt steak because it's just fatty enough, and it cooks quickly, which is great for dinner parties," says Vinny Dotolo. He serves the steak thinly sliced, with a lightly smoky, tangy paprika butter.
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Drain some low-fat yogurt overnight to make this yummy cucumber and dill flavored dressing.
cooking.nytimes.com
This recipe is by Craig Claiborne and Pierre Franey and takes About 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Convert leftover hamburger buns to croutons for a money- and food-saving item it never hurts to have on hand.
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Get Tostones (Green Plantain Chips) Recipe from Food Network
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A vanilla ice cream pie with a homemade graham cracker crust is layered with fresh blueberries and strawberries for a delicious red, white and blue holiday dessert.