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These falafels are made from garbanzo beans soaked overnight for a fresh flavor. They are blended with a variety of Middle Eastern-inspired spices and pan-fried to a perfect golden brown.
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This recipe came from having nothing in the house but a box of spaghetti and some lemons. I grab whatever fresh herbs are available in my garden, about two handfuls' worth, total.
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Onions are caramelized in balsamic vinegar for these beef and brie sandwiches.
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Lamb patties flavored with mint, parsley, and onion are topped with a cool yogurt-cucumber relish.
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Chef John's squash blossoms are filled with savory goat cheese and Gruyere, dipped in a light batter, and fried to a crisp golden brown for a unique appetizer or side dish.
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This recipe is by Steven Raichlen and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Smoked chicken adds interest to this basic vegetable stir fry, served atop delicate angel hair pasta.
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Drumsticks heaped with Parmesan cheese bake up golden and delicious.
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Orange roughy is a versatile fish, and this simple citrus preparation is an excellent complement to its mild flavor.
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A delicious treat anytime! A simple lobster salad with butter and just a hint of mayonnaise so that you can still taste the sweet lobster meat. Serve on toasted rolls or croissants. You won't be disappointed!
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This simple recipe for broccolini involves quickly blanching them and then pan-frying with garlic and a squeeze of lemon juice.