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A sweet-tangy brown sugar-maple syrup dressing gets its zip from apple cider vinegar and performs as the perfect partner for a leafy green salad tossed with pears and candied pecans.
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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.
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This recipe is by Joanna Pruess and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This chilled, spicy soup is a refreshing and healthy way to start a summer meal.
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Zucchini slices become the pizza crust in this delicious grilled treat.
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Simple seared pork and couscous get a flavor boost from garlicky chimichurri.
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Sear cucumbers and peppers over a hot grill, then pack them in a sweet-and-sour pickling liquid. Perfect for picnics!
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You might not think of chili as an easy weeknight dish, but this turkey version from Pierre Franey will change your mind It's fabulous, it's healthy and it can be ready in about a half hour A combination of dark and white meat really adds depth and richness of flavor, so try to find a mix, but all white meat (or a mixture of ground beef and turkey) will yield a stellar batch too.
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Get Onion Tart with Green Salad Recipe from Food Network
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Garlic, crushed red pepper, and chili paste add heat; hoisin sauce and ginger sweeten the deal. Great served over jasmine rice!
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Get McGuire's Steak and Mushroom Pie Recipe from Food Network