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Tomatillo salsa made with grilled tomatillos, grilled corn, jalapeño, onions, garlic
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Get Linguine with Red Clam Sauce Recipe from Food Network
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This recipe is by Regina Schrambling and takes 45 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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A flour tortilla forms the crust of this pizza topped with chicken, green bell pepper, and onion that's a quick and easy dinner for one.
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Socca is street food in Nice, in the South of France This Los Angeles version, served at the restaurant Sqirl, makes it a meal by adding shredded vegetables to the chickpea pancake and tops it with greens and creamy labneh This recipe calls for carrots, winter squash (Sqirl generally uses kabocha) or zucchini — pick one and proceed
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Stop breading mozzarella sticks and start making Chef John's crispier, modernized version that begins with a choux pastry base.
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Bake up a fresh loaf of Italian-inspired bread flavored with herbs and cheese. It's perfect for dipping in ranch or marinara sauce, or just for mopping your plate.
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This delicious and satisfying Puerto Rican stew with corned beef, corn, and potatoes is an easy, family-friendly dinner for a weeknight.
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Get Breakfast Burrito Recipe from Food Network
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Chipotle chiles, cumin, and lime juice give Mexican flavor to marinated and grilled steak. Perfect for a backyard barbecue. Leftovers make excellent additions to quesadillas or fajitas.
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Lettuce, radicchio, and endive are stuffed with olives, capers, and herbs and roasted until wilted in this elegant warm salad.
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This versatile recipe gives you a foolproof technique for infusing oils with garlic and herbs. Make it your own with other herbs and spices.
Ingredients: olive oil, garlic, basil, oregano