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"The first time I picked up a rolling pin in front of ladies who've made pasta every day for the past 30 years, I was nervous as hell," says chef Thomas McNaughton.
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Nancy Silverton's lovely salad, adapted from her Mozza Cookbook, features Little Gem lettuce, a smaller, sweeter variety of romaine. If you can't find it, use hearts of romaine instead.
www.allrecipes.com
This dressing is good on any salad, especially salads containing chicken or shrimp!
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Crispy, oven-baked kale chips seasoned with nutritional yeast for a cheese-like flavor.
Ingredients: olive oil, curly kale, yeast, salt
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Quick and easy asparagus that is sauteed, and topped off with Parmesan cheese.
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Asparagus is steamed and then tossed with olive oil, kosher salt and toasted sesame seeds.
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The Mediterranean essence of rosemary, garlic and olive oil does extraordinary things to a juicy pork tenderloin roast. Try this classic combination when you are in the mood for a simply sensational meal.
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A sweet and salty mixture of crispy cereal with sugar and furikake seasoning makes this popular Hawaii snack a crowd-pleaser!
Ingredients: butter, sugar, corn oil, corn syrup
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The smoky, nutty flavor of chestnut flour allows these easy gluten-free and wheat-free crepes to complement both savory and sweet fillings.
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A rich baked ziti recipe with Italian sausage meatballs.
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The flavors of summer come alive in these colorful grilled kebabs with bell pepper, zucchini, and pineapple, with a kick from Sriracha and sweetness from honey.
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The nuttiness of the pearled barley and pine nuts contrasts with the sweet apples and pomegranate seeds in this tasty side dish.