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www.delish.com
This teriyaki-like sauce that has sweetness and depth but isn't cloying.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Black-eyed peas inspired this fast and flavorful salsa that mixes pimentos, mushrooms, celery, onion, and pickled jalapeno peppers. Serve it with tortilla chips or pita crisps to make a zesty appetizer.
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Chicken breasts filled with feta cheese and bacon are baked in an herbed lemon oil.
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Eat like the Alpha Hound.
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This apricot and kamut granola recipe is packed with crunchy walnuts and chewy dried fruit.
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Crunchy curried kale with bits of tempeh, avocado, and corn tortillas is a tasty and hearty way to introduce your friends and family to vegetarian eating.
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A big debate going on now in the food world is: gnudi or gnocchi? Or in English, naked or lumpy. Ever notice how everything sounds better in Italian? ("Gn" is...
www.foodnetwork.com
Get Creamy Orzo Recipe from Food Network
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A simple salad recipe combining the best of Spanish flavors like Manchego cheese, membrillo, and almonds.
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Get Baked Mashed Potatoes, with Pancetta, Parmesan Cheese, and Breadcrumbs Recipe from Food Network
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Under ripe peaches and Riesling wine are the secret to these delicious pork chops. The peaches simmer in the Riesling wine while the seared pork chops bake in the oven to create this quick and elegant meal.