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Recipe for Green Beans with Goat Cheese and Fresh Lemon Vinaigrette, as seen in the August 2007 issue of 'O, The Oprah Magazine.'
cooking.nytimes.com
Store-bought salad dressings are an automatic shortcut for many cooks But with their sweeteners and stabilizers, they aren't worthy of a well-made salad, whether your tastes run to iceberg and romaine or mizuna and mesclun And — revolutionary notion ahead — they aren’t really more convenient than a basic vinaigrette like this one, made in big batches from real ingredients, which can also live happily and indefinitely in your refrigerator door.
www.delish.com
In place of ham steak, you can use crumbled sausage or diced turkey breast.
www.delish.com
At his new chicken-focused restaurant in Atlanta, Bantam + Biddy, Shaun Doty uses an Old Hickory rotisserie to cook his birds, which are coated with a lemony fennel-seed rub.
www.allrecipes.com
Give Chef John's recipe a try for surprisingly juicy boneless, skinless, honey-brined fried chicken breasts.
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Chicken breast strips are marinated in Mexican-inspired flavorings and grilled for a tasty and simple fajita-style meal that can be served with other fajita ingredients, like cooked green bell pepper with white or yellow onions, jalapeno slaw, and homemade salsa.
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Bring out the best flavor of fresh vegetables by basting them with herb-infused chicken broth during grilling.
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This quick and flavorful French dressing is the white variety, which is made without ketchup. Boasting a variety of spices (including tarragon, paprika, thyme, and garlic) and with a white wine undertone, this dressing is a versatile topping for almost any green salad.
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Chef John's recipe for duck rillettes, the traditional decadent French spread, is perfect on bread, toast, or crostini.
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These fresh grilled fruit and veggie kabobs are a great healthy dinner your family will love. Plus, using aluminum foil prevents these kabobs from sticking to the grill, and makes cleanup a breeze.