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Browned ground beef, spinach, Parmesan cheese, and spices are run through a grinder to make a smooth, savory ravioli filling.
cooking.nytimes.com
This is a recipe that nods at a lesson taught by the British writer Nigel Slater, which is to poach the cauliflower in bay-leaf scented milk while the potatoes bake The soft florets are then mashed in with the potato flesh and a healthy splash of the cooked milk Add butter
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Get Ragu with Pancetta and Prosciutto Recipe from Food Network
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Shaun Doty makes flavorful sauces for his exceptional rotisserie chicken at Bantam + Biddy in Atlanta, like this Dominican chile sauce packed with lime and herbs.
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It's easy to overcook chicken breasts by traditional methods. This one is real easy, small amount of ingredients, and you pretty much just let the thing poach...
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Brussels sprout leaves, cranberries, and cinnamon-roasted almonds are tossed in a maple-Dijon dressing in this impressive pot-luck dish.
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Parmesan, garlic, and panko give flavor and crunch to this baked shrimp dish. It's a quick and easy dinner for busy weeknights.
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Get Mariel's Amazing Salad Dressing Recipe from Food Network
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Here's a version of the classic "en papillote" preparation - the fish and vegetables emerge from their packets delicately perfumed and perfectly moist.
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This tangy sauce also works well with chicken paillards.
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This Italian sweet and sour pickled fennel recipe (finocchi in agrodolce) can be served as a side dish or an appetizer with an aperitif.
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This is a grilled salmon made with full bodied wine (Shiraz is best). It needs to marinate overnight for best flavor.