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The South of France served as inspiration for this recipe, using some herbes de Provence, a mixture of aromatic herbs from the region that is widely available in supermarkets.
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Green curry is my most favorite curry of all. It amazingly blends different flavors very well-sweet, spicy, and salty-with a fresh aroma from basil leaves...
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A nice change from chicken salad or ham spread, this easy cooked pork spread is perfect for crackers or sandwiches, or just to mound on lettuce leaves. It's a great way to use leftover pork from a roast.
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Fancy enough for date nights, easy enough for weeknights.
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Chicken breasts are marinated in a spiced yogurt sauce, then baked or grilled.
cooking.nytimes.com
This recipe is by R. W. Apple Jr. and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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A homemade curry mix (using store-bought ingredients like puffed rice, wheat, and corn) becomes the crisp, playful topping on these easy twice-baked sweet potatoes.
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Get Pasta with Corn and Kale Recipe from Food Network
cooking.nytimes.com
Kale salad may someday go the way of other clichéd salads of yore — the bean salad, the chef’s salad, the beet salad with goat cheese But like all those other venerable mixtures, its ubiquity is due in large part to how good it can be Take a bunch of raw Tuscan kale (also called lacinato or black kale), which is more delicate than other varieties, and slice it into ribbons
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Don't mash these potatoes very much; they aren't meant to be smooth.
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Patty pan squash is stuffed with a bacon and white Cheddar stuffing creating a tasty side dish perfect for summer dinners.
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Get 20-Minute Hoisin Skillet Salmon Recipe from Food Network