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cooking.nytimes.com
Whitney Otawka, whom you may remember from "Top Chef" or Hugh Acheson’s Five & Ten restaurant in Athens, Ga., cooks at the Greyfield Inn It’s the only place to stay on Cumberland Island, the largest barrier island off Georgia’s coast The farmers who live there grow sugar snap peas, which she welcomes as one of the early tastes of spring
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Chicken breasts are simmered in a creamy pink sauce with sun-dried tomatoes and roasted red peppers, then served on green spinach fettuccine for a colorful and delicious main dish.
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Sauteed mushrooms are marinated in a tarragon vinegar-enhanced salad dressing mixture.
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Chopped tomatoes, cucumbers, onions, and parsley combine with a drizzled dressing of lemon juice, olive oil, garlic, and mint leaves.
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Gluten free cheesy egg bake? Try our tasty version thanks to Bisquick® Gluten Free mix.
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Grilled swordfish steaks that have marinated in olive oil, lemon juice, oregano, thyme and garlic
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This recipe takes roasted pumpkin seeds (a.k.a. pepitas) and coats them with homemade spiced nacho cheese powder.
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Hamburger and Macaroni! Others call it goulash or even American chop suey. Whatever you call it, it's great for a midweek meal. Browned ground beef cooked in a tomato onion sauce, mixed in with elbow macaroni. So good!
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I had these ingredients in my fridge and just started to chop and toss everything in and it all came together deliciously! I served it with Quinoa Angel Hair...
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Chef John's recipe for Thai-style coconut calamari salad would be great over greens, served with rice, or all on its own!