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Shrimp tossed with fresh herbs and lime will wake up your taste buds.
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Put that cranberry sauce to good use.
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If you're a planner, you can soak and cook dried chickpeas for this easy pasta dish, but if you're not, no worries Using two or three cans makes it a real cinch; you'll have it on the table in about 20 minutes First, brown the chorizo or kielbasa and set aside
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I have added tuna to a classic Italian antipasto of cauliflower and capers dressed with vinegar and olive oil For the best results give the cauliflower lots of time to marinate.
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The Arabic spice mix za'atar gives this easy chicken dish its unique flavor. Chicken thighs are pan-roasted and then finished in the oven.
Ingredients: bone, olive oil
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Avocado dressing made with plain yogurt is a creamy, quick and easy addition to any salad.
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This toasted pinenut hummus is made with plenty of lemon juice and garlic, with just a hint of tahini for richness.
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This Spanish-style bread pudding from Mario Batali is the perfect sweet treat for a decadent brunch or dessert.
Ingredients: olive oil, spanish, eggs, sugar, cinnamon
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In this traditional soup, Korean rice cakes (garae tteok) are simmered in beef broth and topped with thin strips of egg and crispy seaweed.
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This baby green salad is tossed with a warm Gorgonzola dressing, bacon, and toasted almonds.
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This recipe is by Jonathan Reynolds and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Green seeded pumpkin kernels (Mexican pepitas) are roasted with an easy, savory seasoning mixture until toasted and crisp. They're not the usual roasted and salted pumpkin seeds.