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cooking.nytimes.com
This recipe is by Steven Raichlen and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The use of oregano, thyme, and rosemary make this lamb not only fragrant, but full of flavor.
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This is a quick side dish which is healthy and very inexpensive. I love it with some pork tenderloin or some grilled chicken. It is a great alternative to rice...
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Blend ground beef and ground lamb with onion, garlic, rosemary, and marjoram in a food processor to get gyros-style meat in your home kitchen.
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No need for a foil packet when you use your gas grill to cook up these garlic and olive oil potato wedges redolent with rosemary and thyme.
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Red potatoes seasoned with rosemary and garlic are cooked in a sealed foil packet and served with grated Parmesan cheese for an easy and delicious side dish.
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Corn on the cob seasoned with fresh basil, thyme, parsley, rosemary, and a touch of butter is a tasty way to eat corn in the summer months.
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A simple yet festive main dish. If you're not up to the task of roasting a turkey this dish is for you. Serve with Cranberry Chutney. Originally submitted to ThanksgivingRecipe.com.
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Dig into these Delaware blue crabs boiled in exotic spices. Add your favorite veggies, and treat yourself to a wonderfully delicious crab feast!
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Kenny Rochford's favorite way to prepare a rack of lamb is to simply rub it with plenty of garlic, rosemary, olive oil, and salt before roasting.
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Get Highlander Cocktail Recipe from Food Network
Ingredients: scotch, mezcal, syrup, rosemary, ice
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Get Tagliatta and Everything Salad Recipe from Food Network