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Spice up boring turkey burgers by creating incredible flavor with exotic spices and herbs. Enjoy on a toasted bun with desired fixings and spiced mayonnaise!
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A colorful pasta salad, packed with veggies, makes a wonderful side at any BBQ. This batch serves a crowd.
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Minestrone soup made with tortellini, Italian sausage, and plenty of vegetables is a warm and comforting soup for a cold day.
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This shrimp ceviche-inspired pasta salad stars lime-marinated shrimp, avocados, grape tomatoes, onion, and cilantro all tossed with corkscrew pasta.
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Get Texas Oven-Roasted Beef Brisket Recipe from Food Network
cooking.nytimes.com
This recipe is by Eric Asimov and takes 40 minutes, plus 3 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Slow-Cooker Chicken Cacciatore Recipe from Food Network
www.delish.com
At the new Rivera in Los Angeles, John Sedlar fuses French technique with Latin American flavors in dishes like this pan-roasted chicken, flavored with a range of citrus.
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If you're using canned chicken broth to make risotto, be sure it's low-sodium. The broth reduces at the same time that it's cooking into the rice, and regular canned broth would become much too salty.
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Crispy Margherita® Prosciutto slices and fresh seared scallops with sauteed garlic, mushrooms, tomatoes and spinach over angel hair pasta in a lemon butter white wine sauce.
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This delicious and classy sandwich is a twist on the traditional recipe by substituting Gouda for Gruyere, adding a splash of white wine to the cheese sauce, and building it on San Francisco-style sourdough bread.
cooking.nytimes.com
This is a very simple if slightly stove-intensive dinner, a two-pot meal that comes together serially to achieve a hearty whole I use sweet Italian sausage most of the time, but the hot varieties work as well, and always the richest chicken stock available — sometimes adding bouillon to my homemade stock for the extra oomph it provides The key is stirring, stirring, stirring the rice as you add the stock, taking care to incorporate each ladleful entirely into the rice before adding more