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cooking.nytimes.com
This recipe is an adaptation of one found in Jamie Oliver's book, “Jamie’s Italy.” It's a healthier version than the traditional Italian-American juggernaut; it omits breading and frying the eggplant, and instead calls for roasting the eggplant until golden brown.
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Delicious borscht soup made with fresh red beets, beef shank, onions, carrots, potatoes, cabbage, dill, and sour cream.
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Rosemary and thyme are the seasonings in this coq au vin (French for "chicken simmered in wine") recipe with white wine, bacon, and shallots.
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This quick and easy pasta is tossed with chicken and homemade cream sauce. Asparagus and Parmesan cheese add a nice color and flavor.
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Get Shrimp and Vegetable Stir-Fried Noodles Recipe from Food Network
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This chicken with creamy dijon mustard sauce is an easy and fast weeknight meal. The chicken cutlets and sauce are all cooked in the same skillet, making clean-up a breeze.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Snapper with Kale-Orange Salad Recipe from Food Network
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Get Chicken Piccata Recipe from Food Network
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Get Stuffed Falafel Balls Recipe from Food Network
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Get Shrimp Scampi Zoodles Recipe from Food Network