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cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A bright salsa verde, made with watercress, capers, garlic and anchovy on tomatoes and bread with pecorino.
cooking.nytimes.com
This savory whole-wheat bread pudding has Greek overtones, with the dill or mint and feta cheese Make sure to squeeze as much water as you can out of the grated squash, or the dish will be too watery.
www.allrecipes.com
This Filipino braised pork and its rich sauce is great served over jasmine rice!
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This stir-fry has a ginger-garlic kick that you won't be able to resist.
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Salty, sweet, and delicious chicken breasts that are perfect to serve over rice. Try this recipe on the grill, too!
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Flavorful, steaming hot lasagna in one hour.
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These little dumplings are made of seasoned ground beef or ground lamb wrapped in a homemade egg pasta. They're topped with a garlic-yogurt sauce and garnished with chile oil. Afiyet olsun (bon appetit)!
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Upgrade: Add some extra veggies, subtract the extra fat, and scoop up this guilt-free indulgence.
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There's no need to soak these dried beans because they simmer in the slow cooker. Save a little of the chopped red onion for a fresh garnish.
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Give Chef John's recipe a try for surprisingly juicy boneless, skinless, honey-brined fried chicken breasts.
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This has an ultrahealthy topping with a small amount of fresh mozzarella and lots of tomato sauce.