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These sweet and peppery biscuits are great for ham sandwiches with a little honey mustard.
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Instead of using bread, try serving this light dish on a bed of greens, tossed with pasta, or stirred into couscous.
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These easy-to-make air fryer shrimp can be served with a salad or on top of rice or pasta. They are also great as a cold appetizer.
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Toasted baguette slices are broiled with a savory topping of feta cheese, Greek olives, tomato, and roasted red pepper for a Mediterranean-style appetizer they'll love.
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This recipe is by Nancy Harmon Jenkins and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chef John's versatile condiment made with hot and sweet bell peppers, onions, eggplant, and mushrooms can be spread on bread, tossed with pasta, or served on grilled fish.
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Crispy strips of breaded chicken and marinated grilled eggplant nestle in a warm pita to make the best sandwich you've ever had. This is for you if you enjoy Middle Eastern cuisine!
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Chef James Holmes of Olivia, in Austin, topped raw oysters with this sweet-savory sorbet before deciding it would make an excellent cocktail with Prosecco. A good-quality, store-bought raspberry sorbet is a fine shortcut.
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I came up with this sandwich one afternoon when I was trying to clear out the fridge of some odds and ends. It came out so good that now I make this all the time! The cheese makes a big difference. You can leave off the lettuce and grill this for a delicious panini style hot sandwich.
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Beef short ribs with lots of black pepper, red wine, and fresh herbs is rich, flavorful, and fork tender when braised for hours over low heat.
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Heres a great weeknight pasta that highlights one of our favorite mushrooms and takes only minutes to prepare. The combination of earthy shiitakes and sharp cheese is perfect with lots of black pepper.