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Your family will love the light, fresh taste of turkey breasts grilled and served with lemon and fried sage leaves. It makes a gourmet treat out of an inexpensive bird.
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Get Yogurt Mashed Potatoes With Chipotle Peppers, Goat Cheese and Caramelized Shallots Recipe from Food Network
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Orange zest and orange juice brighten the vinaigrette for this grain salad.
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Bibb lettuce leaves are filled with fresh-made guacamole and a mixture of smoked tofu, pine nuts, and onion in this fun dinner idea.
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Get Chicken Tostada with Corn, Pickled Jalapenos and Black Beans Recipe from Food Network
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A salad recipe that's a tasty, ultrahealthy way to eat your dark, leafy greens with an Asian-inspired marinade.
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The idea behind this recipe was to create a contemporary American chicken dinner The result is a whole-bird meal that takes a bit more time and effort than a simple roast chicken but offers an outcome that is just short of mind-blowing, with a variety of tastes and textures the classic cannot touch You can make this dish with chicken parts and water or canned stock, but it’s more efficient — and far tastier — to begin with a three-to-four-pound chicken and go through the whole process
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Get Bourbon BLT Baguette Recipe from Food Network
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Bay scallops and shrimp are cooked in a creamy risotto seasoned with basil and lemon juice.
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This simple, refreshing gazpacho-like chilled soup depends on the sweetness of the watermelon, tempered by the addition of olive oil, vinegar, lime juice and salt, to create the perfect balance of flavors A little spiciness in the form of cayenne or crushed red pepper is welcome, too, as is an extra squeeze of lime juice at the table.
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This recipe is by Mark Bittman And Sam Sifton and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: vegetables, olive oil