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cooking.nytimes.com
This recipe is by Pierre Franey and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Crispy potato chips add a crunchy crust to these zesty tuna melts with pickles and red onion, perfect for a creamy, cheesy dinner for two.
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Caesar salad just got heartier with the addition of bacon, mushrooms, and garlicky homemade dressing. Top with chicken for a complete meal.
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Roasted almonds are coated in a honey glaze and lightly salted for a savory sweet snack any time of the year.
Ingredients: almonds, sugar, salt, honey, water, almond oil
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Get Breakfast Tart With Pancetta and Green Onions Recipe from Food Network
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Rich, earthy chicken livers mixed with sherry, hard-boiled eggs, and lots of black pepper.
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There are a ton of good vegan mayonnaise recipes out there. But I keep coming back to this recipe I adapted from a vegan camp I went to about ten years ago. It...
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Bulgur makes a hearty base for a salad. Here, it's tossed with corn kernels, tomato, red onion, and a bit of hot pepper, dressed with lime vinaigrette, and then topped with slices of sautéed chicken breast for the ideal light meal.
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Grilled squid with meaty beans, sweet juicy tomatoes, and a creamy spicy vinaigrette.
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Get Lemon Chicken Breasts Recipe from Food Network
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Get Jerk Turkey Legs Recipe from Food Network
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Colorful peppers are stir-fried with chicken. Balsamic vinegar and basil bring plenty of flavor to this exciting dish.