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A simple combination of potatoes and onions can be absolutely extraordinary. Be sure to use real butter and fresh parsley!
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This is comfort food at its finest: a quick-cooking Bolognese sauce, made with sausage, tomatoes, aromatic vegetables, and a touch of light cream, served over a mound of earthy polenta. Of course, you could put the same sauce over fettuccine instead.
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Pan-fried chicken breast medallions get a light, fresh lemon-butter sauce with capers and parsley.
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Like a Greek salad on a stick!
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Mildly spiced with paprika, parsley, and ground mustard, this slightly sweet chicken dish comes out moist and tasty.
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Baked potato wedges seasoned with rosemary, thyme, garlic powder, oregano, parsley, and sage make a great side dish.
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Start your day with this green power smoothie combining oats, coconut milk, spinach, parsley, apple, honey and lemon.
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This recipe is adapted from “The Tenth Muse: My Life in Food,” the memoir of Judith Jones, the book editor who among many other things first brought Julia Child into print It comes together in about five minutes and improves cold meats, cold cuts, blanched asparagus, boiled potatoes – almost anything you can think of Take note: the egg needs to be really finely chopped to achieve the sauce’s optimal texture.
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The ever-popular deviled egg trims down with a filling that includes yogurt, parsley, and lemon juice in place of traditional mayonnaise.
Ingredients: egg, canola oil, parsley, lemon juice
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This is a fine Spanish potluck dish that can be served hot or cold, is inexpensive, delicious, and easy to pack. Hope there will be leftovers to take home, but don't count on it.
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Turkey has inspired Chef John's new favorite way to serve eggs: over a bed of garlicky, herbaceous Greek yogurt spread dressed with chili pepper-infused oil.
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Ground beef seasoned with oregano and garlic, shaped into a rectangle, layered with ham and mozzarella cheese, then rolled up and baked.