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Inspired by the caraway, fennel, and herb-rubbed split chickens sold in Bavarian beer gardens, this German-style roast chicken is best served with fried potatoes or spaetzle, a nice garden salad, and Weiss beer.
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The sharp bite of citrus and savory, salty taste of soy combine with spices here to create a delectable sauce for tuna steaks, or for any other meaty fish.
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Get Pork Tenderloin with Chipotle-Maple Mop Recipe from Food Network
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Make this aromatic, quick and easy curry with hard-boiled eggs the next time you're craving Indian or vegetarian food on a weeknight.
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This recipe is by Jonathan Reynolds and takes 30 minutes, plus 2 hours 30 minutes' marination. Tell us what you think of it at The New York Times - Dining - Food.
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Cook up a pan of Italian sausages, layer them in hoagie rolls with hot peppers, onions, and cheese for a hearty and satisfying meal.
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An updated pasta saladwhole-wheat spaghetti served at room temperature with sautéed tofu, cucumbers, scallions, and an Asian dressing makes a delicious warm-weather meal, reminiscent of Japanese soba-noodle dishes.
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Cottage cheese lends a lighter texture to chicken and cheese enchiladas, bathed in classic red enchilada sauce.
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Lasagna noodles layered with a spicy spaghetti chicken and vegetable mixture and cheeses galore - ricotta, mozzarella and blue!
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Get Surf and Turf Paella Recipe from Food Network
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Sicilian-style pesto made with pistachios, olive oil, and mint.