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Lemon and dinosaur kale brighten up these lentils for a warm and zesty meal. Serve with a crusty baguette.
cooking.nytimes.com
If you loathe gefilte fish, that staple of the Seder, it may just be that you've never had it homemade In this recipe, created to convert gefilte fish skeptics, the traditional patties are updated with more flavorful fish, and then poached in court-bouillon — that is, a light vegetable broth Be sure to use a wide pot here; the patties rise to the top as they cook, and you want to give them enough space.
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Cornbread Stuffing with Green Olives, Cranberries, and Pecans! Sweet, buttery California green ripe olives add a little something special to this classic Thanksgiving stuffing.
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Why buy frozen meatballs and bottled BBQ sauce, when you can make them from scratch? Try these tangy BBQ meatball sliders as a great Game Day snack or appetizer.
cooking.nytimes.com
You can use fresh baby artichokes for this if they’re in season Otherwise, it may be easier to find frozen ones.
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These teriyaki chicken quesadillas with 2 kinds of cheese, habanero chile, and wasabi are an intense fusion of Japanese and Mexican flavors.
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Spread naan bread with chipotle mayonnaise and wrap around leftover pork cutlets and cheese for a quick and easy lunch "naanwich".
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This delicious scallop dish only takes a few minutes to make and is to die for. Serve the scallops as they are or with some crusty bread, rice, or pasta.
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Lemon-garlic butter sauce, perfect for fish, shrimp, scallops.