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The sauce for this shrimp is a simple version of Italy's salmoriglio, typically made with lemon and herbs in a mortar. The sauce is also delicious spooned over grilled swordfish or any other meaty fish.
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Perhaps because cauliflower is on the bland side and Mediterranean black olives have such a pronounced flavor, the two go beautifully together In Italy, Greece and in North Africa, you find the triumvirate of cauliflower, tomatoes and olives in all sorts of dishes.
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Redolent of ginger and jalapeños, the tomato sauce is a lively addition to plain grilled chicken. If you like less heat, use only one jalapeño.
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Peppery arugula adds a distinctive bite to this appealing dish, but if arugula is unavailable, you can substitute watercress with similar results.
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A brilliant steak sauce that really brings out the flavor of any type of grilled steak. It's best with eye fillet or Scotch steaks. Raspberry jam is the wildly inventive twist that really makes this sauce unique.
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Bacon gives this bean side dish the flavor of baked beans without the long cooking time.
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So easy and so delicious. Everything - baby carrots, cognac, cinnamon, honey and walnut oil - goes into an aluminum foil packet, and is roasted until tender and glistening.
cooking.nytimes.com
This recipe is by Marian Burros and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Creamy, cheesy grits capture the juices from the fresh tomatoes, making a perfect foil for the sausage links. Chicken sausage also works well in this homey combination.
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For a fresh, savory start to the day, try this recipe made with Morningstar Farms® Veggie Bacon Strips.
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Try this classic comfort-food dinner from NBC's "The Chopping Block" contestants Panya Rice and Michael Holmes.
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Grilled portobello mushrooms are filled with mashed cannellini beans and harissa sauce in this vegetarian appetizer with bold flavors.