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When chef Matt Molina arrived in Italy, he had succulent pork chops wrapped in thin layers of lardo (cured pork fat) at La Locanda della Ribollita in Chiusi.
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This twist on the Filipino classic adobo dish uses duck legs, which makes this version particularly rich and satisfying.
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Braised, tender baby artichokes add a taste of spring to any meal.
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Small pieces of flank steak are simmered with a tomatillo sauce and mixed with pinto beans and crispy crumbled bacon in this recipe from Guadalajara, Mexico.
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This is a hearty salad, full of variety. There 's assorted greens, meat or chicken - your choice, veggies, and a bit of garlic and onion powder to add some zip. Choose your favorite dressing and you have a nice, easy salad that 's a meal in itself.
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A thick layer of homemade pesto adds a fresh herbal flavor to this smoked mozzarella and grilled chicken panini.
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Lobster tail meat adds a new twist to the traditional pot pie. It will become a family favorite comfort food!
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Seasoned ground beef, tomatoes, cheese, and bell pepper fill low-carb tacos wrapped in romaine lettuce instead of tortillas or taco shells for a lighter Mexican option.
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These crunchy little tacos are easy to make and packed with flavor.
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An alternative to traditional chili, this white bean chili packs a punch with spices and green chilies.
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This glaze tops our Ginger Pumpkin Bread.
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Get Mediterranean Couscous Recipe from Food Network