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cooking.nytimes.com
This recipe is by Frank Bruni and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken and pan-fried potatoes baked in a potent lemon, garlic and herb sauce.
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Always a brunch favorite, hash is a hearty dinner option as well. You might top each serving with a fried egg. The yolk makes a silky sauce for every bite it touches.
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Italian bread salad is the inspiration for this simple stuffing that bakes in a dish alongside the hens until crisp and golden brown.
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Mushrooms and crawfish, simmered in half and half with Parmesan cheese and parsley. Seasoned with crushed red pepper and Creole seasoning. Serve over fettuccini noodles.
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This steak marinade is made with soy sauce, lemon juice, Worcestershire sauce, garlic, basil, and brown sugar.
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Cooked couscous is combined with an interesting variety of salad fixings - chickpeas, raisins, almonds, red onion, and bell pepper - and then topped with a creamy, cumin-infused yogurt dressing.
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An elegant sauce of herbs, capers, and garlic.
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Tomatoes, parsley, garlic, and oregano go for a spin in your food processor before simmering with onion and a dash of white wine in this marinara sauce recipe.
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This rice and sausage stuffing is always a hit.
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Green beans tossed in a warm bacon dressing.
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This chicken dish is elegant enough for entertaining and easy enough for a simple weeknight dinner.