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Smoke your salmon atop a bed of fennel, then serve with a cherry tomato-fennel frond salad.
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Chutney is a favorite British condiment for everything from cheese to roasts. This sweet-and-smoky version is perfect with crackers as a starter, spread on a grilled cheddar sandwich, or served with roasted pork.
cooking.nytimes.com
This quickly made, exceedingly delicious recipe is a springtime celebration of peas: snow peas, sugar-snap peas and garden peas, all freshly shucked (Of course, you can use only one kind, if you prefer.) A touch of pancetta adds a salty umami to the peas' sweetness Good ham or thick-sliced bacon also work, and, for a vegetarian version, you can use roughly chopped green olives
cooking.nytimes.com
This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Classic Fish and Chips Recipe from Food Network
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This tangy honey mustard dressing is creamy with non-fat Greek yogurt.
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Using whole milk yogurt and just a bit of mayonnaise keeps this homemade tartar sauce rich and creamy, but with less fat.
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Simple cherry and pear tomato Greek salad with cucumbers, feta cheese, shallots, mint, and oregano.
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Easy recipe that tastes like you cooked all day. Chicken breasts are wrapped around ham and mozzarella cheese for a change in this version of the classic baked dish.
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This sandwich is so healthy and fresh! Crispy veggies and tangy mustard make this meal a real treat that you won't have to feel bad about eating. This sandwich is terrific with gourmet kettle cooked potato chips!
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Salty, sweet, and delicious chicken breasts that are perfect to serve over rice. Try this recipe on the grill, too!
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Tender chicken breasts are baked with a simple blend of cream of mushroom soup, sour cream, and Worcestershire sauce to make a comforting sauce for egg noodles.