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cooking.nytimes.com
This exquisitely simple recipe from Jacques Pépin first appeared in The Times in 1991, and couldn't be easier The zucchini is gently roasted until tender, then tossed with salt, pepper, white wine vinegar and oil It's the perfect treatment for almost any summer squash.
www.allrecipes.com
Chicken sausage and broccolini are tossed with rotini pasta, lemon, garlic, and red pepper in this quick, easy, full-flavor pasta dish.
cooking.nytimes.com
This recipe is by Trish Hall and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Non-alcoholic sparkling white wine and peach nectar pair wonderfully in a champagne glass.
www.foodnetwork.com
Get Seared Red and Black Pepper Crusted Tuna with Pineapple-Red Chile Sauce and Seasoned French Fries Recipe from Food Network
www.simplyrecipes.com
Easy stovetop chicken stew with tomatillo sauce, potatoes, corn, and peppers. Perfect for a late-summer dinner.
www.allrecipes.com
Chocolate-covered peppermint bars garnish with chopped candy canes for that refreshing peppermint flavor!
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Get Dal Recipe from Food Network
www.allrecipes.com
Kielbasa cooked with red and yellow peppers and potatoes.
www.allrecipes.com
Dinner doesn't have to take forever--prove it with this fast and delicious creamy shrimp scampi recipe made with half and half.
www.chowhound.com
A sweet-tart slaw with thinly sliced Belgian endive and a white wine vinaigrette.