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It may look fancy and complicated, but this delicious dip can be made and served in a matter of minutes!
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Mexican-inspired ingredients like cilantro and avocado flavor a cold tomato and shrimp soup. Garnish with diced avocado and tomato and serve with croutons.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Biryani is a natural choice for Thanksgiving leftovers With broth made from the turkey carcass and a pile of leg meat (use the white meat for sandwiches), all that is necessary is a handful of spices and some good basmati rice If you don’t have leftovers, the recipe here can be prepared with fresh turkey legs
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Skinless, boneless chicken breasts are pounded thin, rolled around fresh spears of asparagus with mozzarella cheese, and baked for an easy spring dinner that's ready in less than an hour.
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Roasting brings out the sweetness of these vegetables and helps counter the spicy harissa.
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Oven-roasted zucchini with Parmesan cheese and bread crumbs is a crunchy and cheesy side dish to go alongside a variety of meat dishes.
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A sweet and tangy sauce suffuses tender chicken wings with a flavor that's sure to be a great start to your new year!
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Sautéed beef sirloin strips, onion, garlic and sweet corn are stirred into a creamy, Southwestern-flavored tomato sauce for topping noodles.
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Deborah Schneider braises the meat in beer until ultratender, then shreds it for tacos. "It's also fabulous in a sandwich," she says.
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Get Ragu-Stuffed Peppers Recipe from Food Network