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Packed with vegetables, this nutritious stew owes its deep green color to fried spinach and parsley. A dab of tomato, turmeric and lemon round out the taste.
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This is a French classic, carrots Vichy, or glazed carrots The idea is simply to cook the carrots with some sugar, water, lemon juice and butter until they are tender and glazed with the melted sugar Care must be taken to avoid overcooking and burning the sugar mixture.
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Boneless fish fillets wrapped in grape leaves form neat little packages that are great for grilling or broiling. The leaves may char a bit, but dont worry; theyll taste delicious.
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An appetizer recipe for steamed mussels topped with a buttery parsley-and-garlic-breadcrumb mixture and broiled until crispy.
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This recipe is from "A Meatloaf in Every Oven," by Frank Bruni and Jennifer Steinhauer, who say it was the invention of a friend, Anne Kornblut The plethora of spices and large amounts of garlic may seem overwhelming, but ground meat has a deep tolerance for seasoning and is usually improved by it The fresh herbs are a foil for all the rich seasonings, and the vegetables give the loaf an especially lovely texture.
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This recipe is by Elaine Louie and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Smashed Peas and Ricotta Cheese Recipe from Food Network
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Get Linguine and Clams Recipe from Food Network
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An easy turkey meatloaf recipe with bacon, smoked paprika, ancho chile, and a chipotle and ketchup glaze.
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Get Crispy Golden Sauteed Fish Recipe from Food Network
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Get Goat Cheese Wrapped in Vine Leaves Recipe from Food Network