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This easy baked lamb chop recipe has lamb marinated in bourbon, fish sauce, honey, garlic, and white pepper.
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Greens get a boost from salty, sweet, spicy and creamy fixings.
cooking.nytimes.com
Green Goddess dressing — a creamy, piquant blend of herbs, garlic and anchovies — is good to eat on salad And it’s wonderful as a dipping sauce for vegetables But its best use may be as a marinade for roast chicken
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No butter, just oil in this recipe that delivers a rich, chewy, and chocolate-y cake in about an hour.
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Soft sour cream cookies with cashews and burned butter frosting. This is the world's best cookie! They immediately disappear after making. Try them, you'll fall in love!
cooking.nytimes.com
These are based on Suzanne Goin’s turmeric-spiced root vegetables from her wonderful new book “The A.O.C Cookbook.” I use her technique for roasting the carrots, and use the same spices she uses, but I make the dish with a little less olive oil and butter to cut down on calories Suzanne serves her mix of carrots, turnips, parsnips and rutabagas with Greek yogurt seasoned with kaffir lime juice and zest, and mint chutney
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Olive-stuffed burgers are a favorite in Michigan; the salty bite is a nice surprise inside these deluxe cheeseburgers topped with the works.
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This is a very tasty and extremely simple chicken-pita sandwich stuffed with onion and tomato, and dressed with yogurt.
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The slow cooker makes it easy to prepare this delightful dish. Potatoes, Cheddar and ham are slowly cooked in a creamy sauce.
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Red potatoes are coated in seasoned Parmesan cheese and roasted into crispy Parmesan potatoes great as a side dish for brunch or dinner.
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Fresh lemon juice, water, sugar, and mint leaves are stabilized with a little gelatin in this cool and delicious homemade mint sherbet.