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Summertime is for grilling with this recipe! Slices of yellow squash and zucchini are mixed with red bell pepper and onion and seasoned with lemon-pepper seasoning to go on the grill and accompany your outdoor cooking favorites.
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Caramelizing onions takes time, but is worth it in this recipe where the onions and apple cider deliver a comforting taste of autumn in a warm bowl of soup.
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Get Whole Grilled Zucchini with Basil Vinaigrette Recipe from Food Network
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This recipe is by Mark Bittman and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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If you like garlic, this soup's for you! Lightly toasted garlic is mashed and simmered with vegetables in chicken broth to make a very flavorful soup.
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Studies have shown that people who eat eggs for breakfast tend to lose weight. Here, eggs are cooked in an antioxidant-rich tomato sauce.
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These easy shrimp kabobs are bursting with flavor and use just a handful of ingredients that you'll most likely have on hand.
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Shrimp marinated in lemon, garlic, and parsley for 30 minutes, then grilled. Can be used as an appetizer or main dish. This recipe also works well for scallops.
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Succulent chicken breasts topped with perfectly sauteed mushrooms create a delicious, yet very simple, dish.
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Warm farro salad with feta cheese and kale is a quick and easy meal to prepare and is a great on-the-go lunch for work or school.
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Though frittatas are often served cooled as a first course, they make an equally good main dish, either warm or at room temperature. Here ricotta mellows the bite of broccoli rabe.
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Chili powder, onion powder, garlic powder, and a bit of salt and pepper are all these potatoes need to become a delightful side dish.