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cooking.nytimes.com
Bone-in lamb shanks are perfect for braising The marrow in the bones releases into the sauce, deepening its flavor, while the tough meat softens into perfect tenderness during the long, slow cooking In this recipe (very loosely based on a Georgian stew called chakapuli) the shanks are cooked with a prodigious amount of fresh herbs, adding fragrance and body
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Edamame and sunflower seed kernels give a different spin on the macaroni salad tradition.
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Get Grilled Steak Salad with Texas Peaches, Pecans and Limes Recipe from Food Network
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Salmon fillets are marinated with a spice paste and finished with caramelized onions in this quick and easy dish.
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Get Fried Oysters Recipe from Food Network
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Thin sweet potato strips are tossed with olive oil, smoked paprika, and Parmesan cheese and baked into crispy chips that go well at just about any occasion.
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This recipe has it all, Muenster cheese, provolone cheese, bacon, chicken and a wonderful crispy bread coating! This dish goes nicely with some marinara sauce and some pasta!
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Matahari means sun, in Malay. But that's as much Malay-influence as it gets because this is a very sunny Mediterranean dish with a lot of paprika and lemon. A...
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Get Spanish Spice Rubbed Chicken Breasts with Parsley-Mint Sauce Recipe from Food Network
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These crunchy little tacos are easy to make and packed with flavor.