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Slathered in melted butter, chopped garlic, parsley, and a whole lot of shredded Parm, this classier take on wings makes them less football food, more dinner party appetizer.
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Sliced, sautéed chicken breasts get a lively accompaniment in a refreshing, cumin-spiked cucumber and cashew salad.
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This grown-up take on fish sticks pairs crispy salmon with sun-dried tomato dipping sauce.
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You've never seen zucchini like this before.
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There is no need to knead this tasty herb flavored loaf. An electric mixer does the work so you can have freshly baked homemade bread in no time.
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Get New Potatoes with 5-Minute Mint Pesto Recipe from Food Network
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First marinated in a blend of blackened fish seasoning and mayonnaise, the catfish is then cooked in butter, and finally baked in a creamy shrimp sauce.
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Get Key Lime Lamb Chops with Glazed Carrots Recipe from Food Network
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You won't miss the carby crust.
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Get Ta'Miyya Recipe from Food Network
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This recipe originated in Cornwall England, and was adapted by my Great Grandmother Johns. It was originally made for the coal miners and wrapped in butcher paper. The hard pastry shell would keep the juicy contents fresh until the miners were ready to eat. My Grandma would serve with relishes and Coca Cola. If you want to make these more quickly, you can use refrigerated pie crusts instead of the pastry recipe.
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This recipe is by Barbara Kafka and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.