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Fresh rosemary, thyme, parsley and lemon zest make this roasted chicken particularly fragrant--just be sure to allow enough time for a lengthy marinade.
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Light and fluffy, melt-in-your-mouth buttermilk biscuits are seasoned with savory herbs and kelp.
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This consommé célestine recipe uses a classic French method to create clear chicken stock that is garnished with herbed crêpe ribbons.
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Get Marinated Flank Steak Recipe from Food Network
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Try this traditional bechamel sauce as a delicious base for a variety of dishes from chicken to mac and cheese.
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Slow-cooked chicken with a zesty orange juice, spice, and habanero jerk marinade.
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Traditionally Gumbo Z’Herbes is a Lenten and meat free dish. Truth is, it is great anytime and the addition of some Tasso produces a heartier dish. Feel free...
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Brandade, the French appetizer made with salt cod, potatoes, garlic, and olive oil, is best when served hot with homemade crostini.
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This is the one and only Greek horiatiki salad recipe that you'll ever need! Enjoy this Greek salad for BBQs, Greek dinner parties, picnics, and more. Best with summer tomatoes.
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Get Lamb and Rice Stuffed Peppers Recipe from Food Network
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A natural at holiday meals, this savory side has something for everyone.
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The fun idea here is to make vegetables part of the dressing. Scott Conant sautés strips and cubes of parsnip, carrot, squash, and celery root with thyme, vinegar, and oil, then uses them to dress the Bibb lettuce.