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Chicken sausage, ricotta cheese gnocchi, and broccoli combine in this Italian-inspired skillet dinner that's quick and easy to prepare.
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Browning the chicken adds another layer of flavor to this hearty stew. Cook it in two batches to ensure that the chicken browns properly and doesn't steam. The caramelization on the chicken and on the bottom of the pan is what flavors the stew.
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Don't kid yourself, we had you at "cheese-stuffed."
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Tempting morsels of pork are wrapped in smoky bacon in this elegant dish.
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Fragrant Meyer lemons are sweeter than the regular variety.
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Bok choy is brushed with seasoned butter as it grills, for grill marks on the tender stems and crispy leaf edges. It's a different and tasty vegetable side for your grilled main dish.
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Sun-dried tomatoes, Parmesan cheese, basil, pine nuts, and garlic make up this quick and easy red pesto sauce that's delicious over chicken or pasta.
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These quick and easy pan-fried crab cakes are made light and fluffy and with added texture from crushed pretzels.
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Mozzarella sticks are coated in a simple batter and quickly deep fried to golden perfection. Try dipping them in a marinara sauce!
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Peanuts are tossed with chili powder, garlic powder, and chipotle chile powder, then coated in a honey-butter glaze and baked until golden brown.