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Chef John's meatballs contain cooked rice along with ground turkey, making them especially tender and moist. They're simmered in an easy tomato sauce.
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Pieces of lamb tenderloin are marinated in garlic, oil, and sherry vinegar, then threaded on rosemary skewers and grilled. A creamy salsa verde of Greek yogurt, fresh mint, oregano, and parsley complement these skewers nicely!
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Get Pork Tenderloin with Bell Pepper Marmalade Recipe from Food Network
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A simple recipe for spicy Thai pickles made with cucumbers, vinegar, shallots, and Thai chiles to serve with chicken satay and peanut sauce.
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With a warm sherry vinaigrette, spinach, pumpkin seeds, shallots, and ricotta salata.
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This recipe is by Barbara Kafka and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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David Chang recommends poaching turkey breast in leftover turkey stock before serving it with ginger-scallion sauce, based on his favorite condiment at Great N.Y. Noodletown in Chinatown.
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This simple chilled potato salad makes great use of unpeeled red potatoes, hard cooked eggs, celery and a mayonnaise mixture. It's perfect for the big cookout!
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Very popular in Korea as "Street Food" or as a drinking snack.
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This creamy dressing is rich with herbs--chives, garlic, scallions and tarragon--and uses far less anchovy than most green goddess dressings. A delightful green salad or seafood topper!
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Get Pickled Tomatoes Recipe from Food Network