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Beef sirloin cubes browned with garlic then simmered in tomato sauce and red wine until tender. Great over buttered noodles.
cooking.nytimes.com
This dish turns the proportion of fish to vegetables on its head -- more vegetables, less fish There's enough shrimp and squid to let you know you're eating a fish stew, but enough chickpeas and spinach to let you know it is something different A puttanesca-like seasoning of garlic, olives, capers, anchovies and tomato paste flavors the braise.
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This apple martini cocktail is a fantastic way to get your apple a day. Try it the next time your friends get together.
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Straightforward yet versatile, this dressing brightens up a simple green salad or works well atop a piece of steamed fish.
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The classic bellini cocktail combines peach juice with sparkling wine for a refreshing Italian-inspired beverage.
www.allrecipes.com
Simply drizzle lemon juice over sliced bananas and pop them in the oven to make crispy, light banana chips that beat packaged snacks any day.
Ingredients: bananas, lemon juice
www.delish.com
Spoon this tomato-ginger chutney over grilled sirloin steak as a topping.
cooking.nytimes.com
This heady version of classic tabbouleh salad is for garlic lovers only. Instead of the salad relying solely on parsley, the green garlic stems add intensity and pungency to the mix, while a touch of mint adds freshness You can tone down the garlic flavor by increasing the parsley-to-green-garlic ratio if you like, or vice versa And if you can’t get young green garlic with floppy, soft green stems, use scallions or ramp greens instead
cooking.nytimes.com
This soup started life as quite a different thing I'd made a traditional Persian chicken, cinnamon and Seville-orange stew and realized that it was the scented broth I loved the most So I cut to the chase
www.delish.com
Amp up Taco Tuesday with this juicy spin on steak tacos.
www.foodnetwork.com
Get Chicken Cherry Baguette Burgers - Semi-Homemaker Recipe Recipe from Food Network
cooking.nytimes.com
Asparagus dresses this spring pasta in pastel green Use the stems to make a finely ground pestolike mixture with garlic, olive oil and cheese; reserve the tips for quickly cooking and then tossing into the skillet with the linguine and sauce just before serving.